There’s something deeply comforting about a warm, creamy bowl of potato soup—especially when it’s been simmering all day, filling the house with rich, savory aromas. This recipe for Slow Cooker Potato and Bacon Soup brings those feelings of home and heritage straight to your kitchen. Inspired by the kind of meal that could brighten a frosty evening, it transforms a handful of humble ingredients into a satisfying dish that feels like it came straight from grandma’s kitchen.
What makes this version extra special is the use of a slow cooker. While you go about your busy day, the flavors develop and deepen, with the potatoes becoming meltingly tender and the bacon adding a smoky depth. Whether you’re coming home from work or spending the day relaxing with family, this soup is the kind of meal that waits patiently until you’re ready to gather around the table. Serve it with crusty bread or warm biscuits for a hearty dinner, or ladle it into mugs for an easy and warming lunch. With simple ingredients and just a little effort, you’ll have a dish that comforts, satisfies, and brings everyone back for seconds.
Slow Cooker Potato and Bacon Soup
Servings: 6–8
Ingredients
- 5 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 slices thick-cut bacon, chopped (plus extra for garnish)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Optional toppings: chopped chives, shredded cheese, sour cream
Instructions
- Cook bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, reserving about a tablespoon of the drippings.
- In the same skillet, sauté the onion and garlic in the bacon fat for 2–3 minutes until softened. Transfer to the slow cooker.
- Add the diced potatoes, cooked bacon (saving some for topping), thyme, broth, salt, and pepper into the slow cooker. Stir to combine.
- Cover and cook on low for 7–8 hours or high for 3–4 hours, until potatoes are fork-tender.
- Use an immersion blender to blend the soup until smooth, or mash with a potato masher for a chunkier texture.
- Stir in the heavy cream and cook for an additional 15 minutes on low.
- Adjust seasoning to taste. Serve hot with optional garnishes like bacon bits, chives, cheese, or sour cream.
Nutrition and Dietary Notes
This soup is rich in complex carbohydrates and provides a hearty dose of potassium from the potatoes. The bacon adds savory flavor but also increases saturated fat and sodium, so those watching their heart health or salt intake should moderate portion size or substitute with turkey bacon. For a lighter or vegetarian version, consider swapping the heavy cream with milk or a plant-based alternative and omitting the bacon. Using vegetable broth keeps it vegetarian-friendly while still offering depth. This dish is filling and satisfying, making it a great main course on its own.
Sharing and Commenting is Caring
Tried this recipe and loved it? Share it with your friends and family or drop a comment with your favorite topping ideas. Your feedback helps others and adds fresh twists to traditional favorites. Let’s keep the comfort food spirit alive—one bowl, one share, and one smile at a time!