Potato & Bacon Crockpot Soup Recipe – Cozy, Cheesy, and So Easy

There’s something about the smell of simmering potatoes and bacon that pulls me back to Sunday afternoons. Right away, this Potato & Bacon Crockpot Soup fills the house with a warm, smoky aroma and makes everyone wander into the kitchen. I love how simple ingredients turn into something rich, creamy, and kind of magical. If you like hearty bowls, you might also enjoy my twist on a hamburger potato soup — but first, let’s make this slow-cooked comfort.

Why You’ll Love It

• Quick and easy to make, yet feels homemade and special.
• Comforting, creamy flavors with a smoky bacon finish.
• Made from simple, pantry-friendly ingredients.
• Great for weeknights, potlucks, or lazy Sunday dinners.
• Always a crowd-pleaser — kids and adults alike ask for seconds.

Ingredients You’ll Need

• 6 cups diced potatoes
• 1 lb ground beef or sausage (optional) — brown first if using; it adds a meaty depth.
• 6 slices cooked bacon, crumbled — crispy bacon gives texture and smoky flavor.
• 1 medium onion, diced
• 3 cloves garlic, minced — fresh garlic gives it that extra flavor boost.
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese — sharp cheddar melts beautifully and adds tang.
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika — for a little warmth and color.
• 2 green onions, sliced — for a bright, fresh finish.
  Tip: If you prefer, check out other cozy crockpot sides like this sweet potato casserole to round out the meal.

How to Make It

1. Add the diced potatoes, onion, garlic, salt, pepper, and paprika to the crockpot. The raw potatoes smell earthy at first, and then they soften into buttery clouds as they cook.
2. If you use ground beef or sausage, brown it in a skillet until it sizzles and the edges turn golden. Then drain the fat and add the meat to the crockpot. This adds a savory backbone to the soup. Also, while the meat browns, scrape up those browned bits — they carry flavor.
3. Pour in the chicken broth and stir lightly so everything nestles together. The broth should barely cover the potatoes. Next, cover the crockpot. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and fall apart when prodded. The texture should be soft but not mushy.
4. Stir in the heavy cream, cheddar cheese, and crumbled bacon. The soup will steam and smell rich; the cheese melts into silky ribbons. Then let it cook 20 more minutes so it thickens and becomes creamy.
5. Ladle into warm bowls and top with sliced green onions for a fresh pop. This Potato & Bacon Crockpot Soup serves comfort by the spoonful.

For a heartier base, I sometimes borrow ideas from my beef and barley soup experiments — they taught me to watch the liquid so the texture stays perfect.

Kitchen Tips

• Time-saver: Chop potatoes and onions the night before. Then dump everything in the morning and go.
• Fix for thin soup: If your soup looks too thin, mash a few potato pieces right in the crockpot and stir. The starch will thicken it naturally.
• Flavor twist: For a smoky, spicy note, add a pinch of cayenne or swap half the bacon for smoked ham. Also, try serving with crusty bread for dipping. For another simple side idea, check this sweet potato casserole recipe.

Serving Ideas

• Serve for family dinner, a cozy night in, or a casual weekend lunch. The soup pairs wonderfully with a simple green salad and warm bread.
• Garnish options: extra crumbled bacon, shredded cheddar, a dollop of sour cream, or chopped parsley.
• Leftover-friendly sides: grilled cheese or a light slaw balance the richness perfectly. For a different pairing, try a bright sandwich like the 30-minute falafel sandwich with sweet potato on the side.

Storing & Leftovers

• Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove so the cream doesn’t separate.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Leftover idea: Turn leftovers into loaded baked potato bowls — spoon soup over baked potato halves and broil with extra cheddar.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day after the flavors meld.

Q: Can I swap any ingredients?
A: Of course. Use what you have — swap heavy cream for half-and-half, or leave out meat for a vegetarian version.

Q: What’s the best way to serve it?
A: Serve it hot and fresh from the crockpot. Top with bacon and green onions right before serving.

Q: How do I know it’s perfectly cooked?
A: The potatoes should be tender and easily pierced with a fork. The soup should smell rich and inviting.

You’ll find that a simple swap here or there makes this Potato & Bacon Crockpot Soup fit right into your weeknight routine.

Final Thoughts

This soup always brings comfort to my table, and it reminds me of family dinners on rainy afternoons. I hope you make it, share it, and then make it your own. Try different garnishes, and above all, savor the warmth. Thank you for cooking along — may your kitchen smell like home with every pot of Potato & Bacon Crockpot Soup you make.

Conclusion

If you want more slow-cooker inspiration or slight variations, take a look at this classic Slow Cooker Potato-Bacon Soup Recipe for a similar take. Also, this Crockpot Loaded Potato Soup – Belle of the Kitchen has great ideas for toppings and mix-ins that pair nicely with the flavors here.

Potato & Bacon Crockpot Soup

A comforting and creamy soup made with simple ingredients, perfect for cozy evenings and family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 cups diced potatoes Provides the base of the soup.
• 1 lb ground beef or sausage (optional) Brown first for extra flavor.
• 6 slices cooked bacon, crumbled Crispy bacon adds texture and smoky flavor.
• 1 medium onion, diced
• 3 cloves garlic, minced Fresh garlic enhances flavor.
• 4 cups chicken broth Use to cover the potatoes.
• 1 cup heavy cream Adds richness to the soup.
• 1 cup shredded cheddar cheese Sharp cheddar melts beautifully.
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika For warmth and color.
• 2 pieces green onions, sliced For garnish.

Method

 

Preparation

1. Add the diced potatoes, onion, garlic, salt, pepper, and paprika to the crockpot.
2. If using ground beef or sausage, brown it in a skillet until golden, then drain fat and add to the crockpot.
3. Pour in the chicken broth and stir gently to combine.

Cooking

1. Cover the crockpot and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
2. Stir in the heavy cream, cheddar cheese, and crumbled bacon, and let cook for an additional 20 minutes.

Serving

1. Ladle into warm bowls and top with sliced green onions.

Notes

Can be made ahead of time. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.