Description
A creamy and hearty potato soup made easily in your slow cooker with bacon and cream cheese for rich flavor.
Ingredients
Scale
- 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)
Instructions
- Place potatoes, chicken broth, onion, garlic, salt, and pepper in the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender.
- Add cream cheese and stir until fully melted.
- Use an immersion blender to partially blend the soup for a creamy texture (optional).
- Stir in bacon, cheddar cheese, and heavy cream.
- Cook on low for another 15 minutes until cheese melts.
- Garnish with green onions before serving.
Notes
- For a thicker soup, mash some potatoes before adding cream cheese.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to prevent the cream from separating.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg