Description
A creamy, hearty, and budget-friendly slow cooker potato soup with crispy bacon and cheddar cheese. Perfect for busy weeknights and easily customizable.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 2 tablespoons butter
- 8 slices thick-cut bacon
- 2 cups sharp cheddar cheese, shredded
- 3 stalks green onions, sliced
- Salt and pepper to taste
- Optional: 1 head cauliflower, 1/2 cup sour cream, 1 cup frozen corn, 1 cup chopped broccoli
Instructions
- Cook bacon in a large skillet over medium heat until crispy. Drain on paper towels, crumble, and reserve 2 tablespoons of bacon grease in the skillet.
- Add diced onion to the bacon grease and cook for 2-3 minutes until softened. Add minced garlic and cook for 1 minute. Transfer to the slow cooker.
- Add cubed potatoes to the slow cooker and pour in chicken broth. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
- Mash about half of the potatoes with a masher or immersion blender. Stir in heavy cream and butter, then cook for another 15 minutes on low.
- Remove slow cooker from heat and gradually stir in shredded cheddar cheese until melted.
- Serve hot, topped with crumbled bacon, green onions, and optional sour cream.
Notes
Use Yukon Gold potatoes for best texture. Shred cheese from a block to prevent graininess. Save bacon grease for sautéing onions. Remove from heat before adding cheese to prevent breaking. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 20
Keywords: slow cooker, potato soup, cheesy potato soup, bacon soup, budget meal, family dinner, comfort food, easy recipes