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Easy Crockpot Potato Soup with Bacon and Cheddar

A spoonful of thick, creamy easy crockpot potato soup topped with crispy bacon and green onions being lifted from a white bowl.
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Make this creamy, hearty potato soup in your slow cooker with minimal effort. It is a perfect comfort food for busy weeknights.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (8 ounce) package cream cheese, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk or half-and-half
  • 1 cup shredded sharp cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup green onions, sliced, for garnish

Instructions

  1. Place the diced potatoes and chopped onion into the basin of your slow cooker.
  2. Pour the chicken broth over the potatoes and onions.
  3. Add the cream of chicken soup, cubed cream cheese, salt, and pepper to the slow cooker. Stir gently to combine.
  4. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender.
  5. Remove the lid and use a potato masher to mash the potatoes directly in the slow cooker until you reach your desired consistency. Some lumps are fine for texture.
  6. Stir in the milk or half-and-half and the shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
  7. Cook uncovered on HIGH for another 15 minutes, stirring occasionally, until the soup is heated through and thickened slightly.
  8. Ladle the soup into bowls. Top each serving with crumbled bacon and sliced green onions.

Notes

  • For a thicker soup, use frozen hash browns instead of fresh potatoes; reduce the cooking time on HIGH to 3 hours.
  • If you prefer a smoother texture, use an immersion blender briefly after mashing.
  • You can add ranch seasoning mix with the salt and pepper for a ‘crack potato soup’ flavor variation.

Nutrition

Find it online: https://rosatasty.com/easy-crockpot-potato-soup/