10/10 Easy Slow Cooker Potato Soup with Bacon & Cream Cheese

Name: 10/10 Easy Slow Cooker Potato Soup with Bacon & Cream Cheese
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 6 cups peeled and diced potatoes; 4 cups chicken broth; 1 small onion, diced; 3 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 8 oz cream cheese, softened; 6 slices bacon, cooked and crumbled; 1 cup shredded cheddar cheese; 1/2 cup heavy cream; 2 green onions, chopped (for garnish)

Author: lia

Published: September 21, 2025

Updated: September 22, 2025

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Oh my gosh, you have to try this easy slow cooker potato soup with bacon & cream cheese—it’s like a warm hug in a bowl! Picture this: creamy, velvety potatoes, smoky bacon bits, and that rich tang from cream cheese all melding together while your slow cooker does all the work. I swear, this is the recipe I turn to when I need serious comfort food (or when I’m just too tired to babysit the stove). My kids go nuts for it, and honestly? The smell alone is worth it. Toss everything in, walk away, and come back to magic. Trust me, this one’s a keeper.

Why You’ll Love This Easy Slow Cooker Potato Soup with Bacon & Cream Cheese

Listen, this soup is basically cheating at cooking—in the best way possible. Here’s why it’s my go-to:

Dump-and-go magic: Throw everything in the slow cooker (yes, even the unpeeled garlic—I won’t judge) and let it work while you nap/watch reality TV/pretend to be productive.
Cream cheese = genius: It melts into silky luxury without any fussy roux-making. The tang cuts through the richness like a dream.
Bacon makes everything better: Those crispy bits on top? Pure happiness. (Pro tip: Cook extra bacon—half for the soup, half for “quality testing.”)
Leftovers taste even richer: Like a good stew, the flavors deepen overnight. Lunch tomorrow? Sorted.

Seriously, this soup is the culinary equivalent of sweatpants—comforting, forgiving, and always a good idea.

Ingredients for Easy Slow Cooker Potato Soup with Bacon & Cream Cheese

Okay, let’s talk ingredients – and yes, every single one matters here. I’ve made this soup enough times to know where you can cut corners (spoiler: nowhere, but I’ll explain why). Here’s what you’ll need:

6 cups peeled and diced potatoes (Yukon Gold are my favorite – they hold their shape but get perfectly tender)
4 cups chicken broth (the better the broth, the better the soup – I swear by the Swanson brand)
1 small onion, diced (no need for perfect cuts – they’ll soften into sweetness)
3 cloves garlic, minced (fresh only! That jarred stuff won’t give you the same depth)
1 teaspoon salt + ½ teaspoon black pepper (trust me, potatoes need seasoning!)
8 oz cream cheese, softened (leave it out for at least an hour – this makes all the difference in smooth melting)
6 slices bacon, cooked and crumbled (reserve some for garnish if you can resist eating it all first)
1 cup shredded cheddar cheese (the sharpest you can find – it stands up to the cream cheese)
½ cup heavy cream (this is where the “luxe” in this soup comes from)
2 green onions, chopped (for that fresh pop of color and flavor at the end)

See? Nothing too fancy, but each ingredient plays its part in creating that perfect, comforting bowl.

How to Make Easy Slow Cooker Potato Soup with Bacon & Cream Cheese

Alright, let’s get cooking! This soup is so simple you’ll laugh, but I’ll walk you through each step to make sure it turns out perfect. Don’t worry – there’s no fancy techniques here, just good old slow cooker magic.

Step 1: Combine Base Ingredients

First things first – dump those beautiful diced potatoes right into your slow cooker. No need to be gentle – they can take it. Then comes the onion (just roughly chopped is fine), garlic (the more the merrier, I say), chicken broth, salt and pepper. Give it all a quick stir so everything gets cozy together. That’s it! See? I told you this was easy.

Step 2: Slow Cook Until Tender

Now comes the hard part – waiting! Cover your slow cooker and set it to either:

Low for 6-7 hours (my preferred method – the slower cook makes the potatoes extra creamy)
High for 3-4 hours (for when you forgot to start it earlier… we’ve all been there)

You’ll know it’s ready when you can easily pierce a potato with a fork. Your kitchen will smell amazing by this point – try not to sneak too many tastes!

Step 3: Add Cream Cheese & Blend

Here’s where the magic happens! Cut your softened cream cheese into chunks and drop them in. Stir occasionally as it melts – this might take about 10 minutes. Now, if you want that perfect creamy-with-some-chunks texture (my favorite!), use an immersion blender to pulse just a few times. No immersion blender? No problem – just mash some potatoes against the side of the pot with a wooden spoon.

Step 4: Stir in Bacon & Cheese

Almost there! Add in your crispy bacon (reserve a little for garnish – if you can resist eating it all), shredded cheddar, and that glorious heavy cream. Give it a good stir, put the lid back on, and let it all melt together for about 15 minutes on low. This is when all the flavors really get to know each other.

That’s it! Ladle it into bowls, top with green onions and extra bacon if you have any left, and prepare for compliments. Easy, right?

Tips for the Best Easy Slow Cooker Potato Soup with Bacon & Cream Cheese

Okay, let me share my hard-earned soup wisdom! After making this recipe more times than I can count, here are my can’t-skip tips:

Softened cream cheese is non-negotiable: Trying to melt cold cream cheese straight from the fridge? Disaster! Let it sit out until it’s room-temp soft, or you’ll end up with weird little cheese lumps.
Texture tricks: Love a thicker soup? Mash some potatoes against the side before adding cream cheese. Prefer silky smooth? Blend more! It’s your soup – make it your way.
Bacon pro move: Cook extra bacon (you knew I’d say that). Use some in the soup, save the rest for topping – that crispy contrast is everything.
Reheat gently: Leftovers are amazing, but don’t boil them! Low and slow keeps the cream from separating. A splash of milk helps loosen it up if needed.

Follow these, and you’ll have perfect potato soup every single time. Promise!

Variations for Your Easy Slow Cooker Potato Soup

Listen, rules are made to be broken—especially with soup! Here are my favorite ways to mix things up when I’m feeling adventurous (or just cleaning out the fridge):

Spice it up: Add a pinch of smoked paprika or cayenne when you add the cream cheese for a subtle kick.
Turkey bacon works too: Not as indulgent, sure, but still delicious if you’re watching calories.
Veggie boost: Toss in a handful of chopped carrots or celery with the potatoes—they’ll cook down into sweet goodness.
Cheese swap: Try pepper jack instead of cheddar for extra personality.

The beauty? This soup forgives almost anything. Except skipping the cream cheese. Never skip the cream cheese.

Serving Suggestions for Easy Slow Cooker Potato Soup with Bacon & Cream Cheese

Oh, let me tell you how I love to serve this soup – it’s all about those perfect pairings! A big, crusty loaf of sourdough is my go-to for dunking (because let’s be honest, we’re all just looking for an excuse to eat bread). For something lighter, a simple green salad with tart vinaigrette cuts through the richness beautifully. Cold winter night? Just add extra bacon on top and call it a meal. And don’t forget – this soup tastes even better in your coziest pajamas!

Storing & Reheating Easy Slow Cooker Potato Soup

Okay, confession time – this soup rarely lasts long in my house! But when it does (miracle of miracles), here’s how I handle leftovers: Pack it in airtight containers and it’ll keep in the fridge for about 3 days. When reheating, go low and slow – medium power in the microwave with frequent stirring, or warm it gently on the stovetop. Whatever you do, don’t let it boil hard or the cream might separate. A splash of broth or milk can loosen it up if needed. The flavors somehow get even better overnight – just another reason to make extra!

Nutritional Information for Easy Slow Cooker Potato Soup with Bacon & Cream Cheese

Okay, let’s be real – this isn’t diet food, but oh is it worth every delicious calorie! Here’s the scoop per serving (about 1½ cups): roughly 420 calories, 28g fat (14g saturated), 32g carbs (3g fiber), and 12g protein. Sodium lands around 980mg – so maybe ease up on the salt shaker at the table. Remember: These are estimates – your exact numbers will dance a bit depending on your specific brands and how generous you are with that bacon topping (no judgment here!).

FAQs About Easy Slow Cooker Potato Soup with Bacon & Cream Cheese

I get asked about this soup ALL the time – here are the questions that pop up most often (and my very honest answers):

Can I freeze this potato soup?
Technically yes, but I don’t love it. The cream cheese and heavy cream can separate when thawed, giving you a grainy texture. If you must freeze it, leave out the dairy when cooking, then add it fresh when reheating. But honestly? This soup keeps beautifully in the fridge for 3 days – just make a fresh batch!

What potatoes work best?
Yukon Gold are my ride-or-die – they’re buttery and hold up well. Russets will work but might get mushy (great if you like super creamy soup!). Red potatoes stay firmer if you prefer chunks. Just don’t use sweet potatoes – trust me, I learned that the hard way.

Can I make this vegetarian?
Absolutely! Skip the bacon (sob) and use veggie broth. For that smoky flavor, add a teaspoon of smoked paprika with the cream cheese. You could even toss in some chopped mushrooms with the onions for extra heartiness.

My soup is too thick – help!
No sweat! Just stir in warm broth or milk a splash at a time until it’s your perfect consistency. Remember – it thickens as it cools, so err on the thinner side if you’re making it ahead.

Can I use light cream cheese?
You can… but should you? The full-fat version gives that luxurious mouthfeel we all crave. Light cream cheese might leave your soup a bit watery. If you’re watching calories, I’d rather use less of the real stuff than more of the light version.

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