Cheesy Bacon Potato Soup Recipe Crock Pot
Description
This cheesy bacon potato soup recipe crock pot is a delicious and easy to make meal that your family will love. It is a combination of creamy potatoes, smoky bacon, and sharp cheddar cheese, all cooked up in the slow cooker. The result is a cozy, comforting soup that is perfect for chilly winter days. This soup can be made ahead of time and frozen for future meals, making it a great option for meal planning. It also makes a great lunch or dinner, served with crusty bread or crackers.
Prep Time
This recipe takes about 15 minutes to prepare. First, you will need to dice the potatoes and cook the bacon. Then you will need to assemble the ingredients in the crock pot, and the soup will cook for four to five hours.
Cook Time
This soup takes four to five hours to cook on low heat in the crock pot. You can also cook it on high heat for two to three hours.
Ingredients
- 6 slices of bacon
- 3 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups shredded sharp cheddar cheese
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
Begin by cooking the bacon in a large skillet over medium-high heat. Once the bacon is crispy, remove it from the pan and place it on a paper towel lined plate. Reserve the bacon fat in the skillet.
Next, add the diced potatoes to the skillet with the bacon fat and season with salt and pepper. Cook the potatoes until they are golden brown and tender, about 10 minutes. Add the onion and garlic to the pan and cook until the onion is translucent, about 5 minutes more.
Transfer the potato mixture to the slow cooker and add the chicken broth. Cover and cook on low heat for four to five hours or on high heat for two to three hours.
When the soup is done cooking, stir in the shredded cheddar cheese and heavy cream. Cook for an additional 15 minutes, or until the cheese is melted and the soup is creamy.
Serve the soup topped with crumbled bacon and extra shredded cheese, if desired. Enjoy!
Equipment
- Large skillet
- Paper towel lined plate
- Slow cooker
Notes
You can use any type of potato you like in this recipe. Russet, Yukon gold, and red potatoes all work great. You can also substitute the heavy cream for half-and-half or milk, if desired.
Nutrition: Per Serving
- Calories: 278
- Fat: 17g
- Carbohydrates: 20g
- Protein: 11g
- Fiber: 3g
Recipe Tips
This soup is a great make-ahead meal. You can assemble the ingredients in the crock pot and store it in the refrigerator overnight. The next day, all you have to do is turn on the slow cooker and let it cook!
You can also freeze this soup for future meals. Let the soup cool completely before transferring it to an airtight container. It will keep in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and then heat in a saucepan over medium-low heat.
This soup is also a great way to use up leftover cooked potatoes. You can add them to the crock pot with the other ingredients and reduce the cooking time by an hour or two.
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