Crock Pot Potato Soup with Bacon and Cream Cheese

Enjoy a creamy and hearty potato soup made with diced russet potatoes, flavorful seasonings, rich cheeses, and crispy bacon. This crock pot recipe is perfect for a comforting dinner any night of the week.

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Prep Time 25

Cook Time 7 30

Total Time 7 55

Servings: 10 servings

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Soup Base

1350 g russet potatoes peeled and cut into 2.5 cm cubes
1 medium yellow onion finely diced
3 cloves garlic minced
960 ml low sodium chicken broth
1 packet ranch seasoning mix 1 ounce
5 g garlic powder
2.5 g onion powder
2.5 g black pepper freshly ground
1.25 g salt
30 g unsalted butter

Cream Mixture

225 g cream cheese softened and cut into cubes
240 ml sour cream
240 ml heavy whipping cream
225 g sharp cheddar cheese freshly shredded

Bacon Topping

450 g bacon cooked until crispy and crumbled
75 g green onions thinly sliced

Equipment

Slow cooker Essential for hands-off cooking and even heating.

Method

Preparation

Wash and cube the russet potatoes into uniform 2.5 cm cubes to ensure they cook properly.
Finely dice the yellow onion and mince the garlic to ensure even distribution of flavor.
Grease the slow cooker with unsalted butter or a nonstick spray to prevent sticking.

Cooking

Layer the prepared potatoes, onions, garlic, and other seasonings in the slow cooker without overcrowding.
Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the potatoes are completely tender.
Stir in the cream cheese, sour cream, and heavy whipping cream, then continue cooking for an additional 20 to 30 minutes.

Serving

Sprinkle the crispy bacon and green onions on top of the soup just before serving.

Notes

Store leftovers in airtight containers in the fridge for 3 to 4 days. Reheat with a splash of broth or cream to restore creaminess.