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Slow Cooker Creamy Potato Soup with Bacon

Slow Cooker Creamy Potato Soup with Bacon delivers a thick, creamy texture with tender Yukon Gold potatoes, smoky bacon, and melted sharp cheddar. Slow-cooker simmering plus a cornstarch slurry makes it rich without needing constant stovetop stirring.
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Prep Time 20 minutes
Cook Time 4 hours 50 minutes
Total Time 5 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 2 lb Yukon Gold potatoes peeled and diced
  • 1 yellow onion medium, diced
  • 3 clove garlic minced
Soup base
  • 4 cup chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 4 tbsp unsalted butter
Creamy and cheese
  • 8 slice bacon cooked and crumbled
  • 1 cup heavy cream
  • 4 oz cream cheese softened
  • 1.5 cup shredded sharp cheddar cheese
Thickener
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Finishing
  • 2 green onions sliced
  • 1 cup extra shredded cheddar cheese for garnish
  • black pepper for additional topping if desired

Equipment

  • 1 slow cooker

Method
 

Slow-cook the base
  1. Add the Yukon Gold potatoes, yellow onion, garlic, chicken broth, kosher salt, black pepper, dried thyme, dried parsley, and unsalted butter to the slow cooker.
  2. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the potatoes are very tender, watching for gentle bubbling through the lid.
Mash for texture
  1. Mash about half of the potatoes with a potato masher to create a thick, creamy texture while leaving some chunks for texture.
Melt in the dairy
  1. Stir in the heavy cream, softened cream cheese, and shredded sharp cheddar cheese until smooth and melted, scraping any cheese clinging to the sides.
Thicken with a cornstarch slurry
  1. Whisk together the cornstarch and cold water to make a slurry with no lumps.
  2. Stir the slurry into the soup and cook on HIGH for 15–20 minutes, until slightly thickened and glossy.
Finish and serve
  1. Stir in half of the cooked bacon so it distributes evenly.
  2. Ladle the soup into bowls and garnish with the remaining bacon, extra shredded cheddar cheese, sliced green onions, and additional black pepper if desired for a finished look.
  3. Serve hot with crusty bread or buttery crackers alongside the bowls.

Notes

For the creamiest result, mash while the potatoes are still hot and steam-friendly, then melt the dairy off any intense heat flashes; if your soup looks too thick after chilling, loosen with a splash of chicken broth and warm it through. Refrigerate leftovers in a sealed container up to 4 days; freeze up to 2 months (cream can slightly change texture). For a lighter option, use evaporated milk instead of heavy cream and keep the cream cheese but reduce to 2 oz.