Slow Cooker Bacon Cheddar Potato Soup Recipe

Introduction

This Slow Cooker Potato Soup is a comforting and creamy dish perfect for cooler days. Packed with tender potatoes, crispy bacon, and rich cheese, it’s an easy meal that requires minimal effort but delivers maximum flavor.

Ingredients

• 1 pound bacon (divided use)
• 2 (2 pound) bags frozen hash brown cubes (no need to thaw)
• 1 teaspoon seasoned salt (optional)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 48 ounce container chicken broth (6 cups)
• 2 (10 ounce) cans cream of chicken soup
• 2 cups shredded cheddar cheese (divided use)
• 8 ounce block cream cheese, softened and cubed
• 1 cup heavy cream
• Salt, to taste
• Sliced green onions or chives (for topping)

Instructions

1. Step 1: Cook the bacon until crisp. Drain excess grease on paper towels, then crumble into pieces. Set aside.
2. Step 2: Place the frozen hash brown cubes into the bottom of a 6 quart or larger slow cooker.
3. Step 3: Season the potatoes with seasoned salt (if using), onion powder, garlic powder, and black pepper.
4. Step 4: Pour in the chicken broth, cream of chicken soup, and ¾ of the cooked bacon. Stir to combine.
5. Step 5: Cover and cook on low for 5-6 hours or on high for 2-3 hours, stirring occasionally.
6. Step 6: Check that the potatoes are fork tender before proceeding.
7. Step 7: Add 1 cup shredded cheddar cheese, the cream cheese cubes, and heavy cream to the slow cooker. Stir well.
8. Step 8: Cover and cook on high for another 30-45 minutes, stirring occasionally until all the cheese is melted. Taste and adjust seasoning with salt, pepper, or garlic powder as needed.
9. Step 9: Serve the soup topped with the reserved crumbled bacon, remaining shredded cheese, and sliced green onions or chives.

Tips & Variations

• For a vegetarian version, omit bacon and substitute vegetable broth for chicken broth.
• You can add cooked diced chicken or ham for extra protein.
• Use a heavier cream cheese for a richer texture or add a little sour cream for tanginess.
• If you prefer a smoother soup, blend part of the soup before adding cream cheese and shredded cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Add a splash of milk or cream when reheating if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can use peeled and diced fresh potatoes. Adjust the cooking time accordingly, as fresh potatoes may take slightly longer to become tender.

Is it possible to make this soup in an Instant Pot?

Absolutely. Use the sauté function to cook the bacon, then add all ingredients except the cheeses and cream. Cook on high pressure for about 10 minutes, then add the cheeses and cream afterward and use the sauté function again until melted and combined.

Slow Cooker Bacon Cheddar Potato Soup Recipe

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★★★★★

4.5 from 144 reviews

• Author: lilan
• Total Time: 6 hours 15 minutes (approximate maximum on low setting)
• Yield: 8 servings 1x

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Description

This hearty Slow Cooker Potato Soup recipe combines tender hash brown potatoes, savory bacon, creamy cheeses, and rich chicken broth for a comforting, easy-to-make meal. Perfect for chilly days, this dump-and-go slow cooker soup delivers rich flavors with minimal prep and cleanup.

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Ingredients

Scale 1x2x3x

Bacon

• 1 pound bacon (divided use)

Potatoes and Seasonings

• 2 (2 pound) bags frozen hash brown cubes (do not need to thaw)
• 1 teaspoon seasoned salt (optional)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Liquids and Creams

• 48 ounce container chicken broth (6 cups)
• 2 (10 ounce) cans cream of chicken soup
• 1 cup heavy cream

Cheeses

• 2 cups shredded cheddar cheese (divided use)
• 8 ounce block cream cheese, softened and cut into cubes

Toppings

• Sliced green onions or chives (for topping)

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Instructions

1. Cook Bacon: Cook 1 pound bacon until crispy. Drain excess grease on paper towels, then crumble the bacon into pieces. Set aside.
2. Add Potatoes: Place 2 (2 pound) bags of frozen hash brown cubes into the bottom of a 6 quart or larger oval slow cooker.
3. Season Potatoes: Sprinkle the potatoes with 1 teaspoon seasoned salt (optional), 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon black pepper.
4. Add Broth and Soups: Pour in the 48 ounce chicken broth and 2 cans of cream of chicken soup. Stir in ¾ of the cooked crumbled bacon, reserving the rest for topping.
5. Cook Soup: Stir everything to combine, cover, and cook on low for 5-6 hours or on high for 2-3 hours, stirring occasionally.
6. Check Potatoes: Use a fork to check that potatoes are tender and cooked through.
7. Add Cheeses and Cream: Add 1 cup shredded cheddar cheese, cream cheese cubes, and 1 cup heavy cream to the slow cooker and stir well.
8. Melt Cheeses: Cover and cook on high for another 30-45 minutes until cheeses are melted, stirring occasionally. Taste and adjust seasoning with salt, pepper, and garlic powder as desired.
9. Serve: Ladle soup into bowls and top with reserved crumbled bacon, remaining shredded cheddar cheese, and sliced green onions or chives.

Notes

• Cooking times may vary depending on your slow cooker model; adjust as needed.
• For a thicker soup, reduce chicken broth by 1 cup or cook uncovered for the last 30 minutes.
• To make it vegetarian, substitute the bacon with smoked paprika and use vegetable broth instead of chicken broth.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 5 to 6 hours on low or 2 to 3 hours on high plus an additional 30-45 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker potato soup, creamy potato soup, crockpot soup, easy potato soup, bacon potato soup