Slow Cooker Potato Bacon Soup

By Sarah Olson

8 Comments

Jan 21, 2019Updated Nov 18, 2022

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Slow Cooker Potato Bacon Soup is the kind of soup I dream about. Very thick and creamy.

creamy potato soup in a slow cooker with bacon and rolls on the side.

I have a  favorite baked potato soup recipe I make all the time for large groups of people. Over the years I’ve scaled down that recipe and instead of using the bacon as a topping, I add it all into the soup. That’s how this recipe was born. I make this soup a few times a month for just me and my husband. It’s such a good easy recipe that I had to get it on the blog and share it with you.

creamy blended potato soup in a slow cooker with bowls and rolls on the side.
close up of potato soup with metal ladle.
white milk glass bowl with potato soup in it.

I hope you enjoy this recipe I have another great soup recipe coming on Friday!

creamy potato soup with bacon on top in a slow cooker.

Slow Cooker Potato Bacon Soup

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 8
By: Sarah Olson
Creamy potato and bacon soup easily made in the slow cooker.
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How to Video

Equipment

Ingredients 
 

  • 3 lbs. russet potatoes,, peeled and diced
  • 32 oz. chicken broth
  • 1/2 tsp. garlic powder

Add at the end:

  • 1/2 tsp. pepper
  • 8 oz. cream cheese
  • 1/2 lb. bacon,, sliced, cooked and drained

Instructions 

  • Add the diced and peeled potatoes to the slow cooker. Pour over the chicken broth, add the garlic powder and stir.
  • Cover and cook on high for 5 hours or for low for 9.
  • When the cooking time is up add the cream cheese to the potatoes and broth. Blend the soup up with an emersion blender or you can put the soup into a blender in batches. Or you can even mash it with a potatoes masher then stir. I like to leave a few of the potato chunks, but it’s fine to blend it up completely.
  • Stir in the pepper and the cooked bacon. Serve and enjoy! The soup will start to thicken if the lid is kept off too long. Add water or more broth if needed.

Sarah’s Notes

Nutritional values are approximate. If you require a special diet, please use your own calculations. Recipes values are for 1/8 of the recipe

Nutrition

Calories: 357kcal | Carbohydrates: 33g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 702mg | Potassium: 895mg | Fiber: 2g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 17.7mg | Calcium: 59mg | Iron: 1.9mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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8 Comments

  1. Shannon says:

    5 stars
    Just made it. Smells delicious. We added a finely chopped small half onion.yummy. Thank you.

    Reply
  2. Sherry says:

    I am not a real fan of cheese so since this only has cheese to make it creamy, does it have an overwhelming taste of cream cheese? Thank you for the recipe. I want to try it if the cheese taste isn’t that strong

    Reply
    1. Sarah Olson says:

      I don’t think it tastes like cream cheese at all.

      Reply
  3. Jacqueline Wakelin says:

    5 stars
    So delicious thanks so much

    Reply
  4. JoanneGreene says:

    5 stars
    Looks so good. I have to try

    Reply
  5. Loret says:

    Does it freeze well?

    Reply
  6. Amanda says:

    Have you ever done it with anything other than chicken broth? I would love to try this recipe but one of my sons is allergic to chicken. Thanks!

    Reply
    1. Trish says:

      Try a vegetable broth

      Reply