Crockpot Potato Soup With Cheddar & Crispy Bacon
This creamy and comforting crockpot potato soup is loaded with tender potatoes, sharp cheddar cheese, and crispy bacon. It's a perfect dish for chilly evenings and is sure to please everyone at the table.
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Skillet
- 1 Potato masher or fork
- 1 Ladle
Ingredients
- 6 medium-sized potatoes, peeled and diced About 2 lbs.
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream Can substitute with milk or dairy-free alternative for a lighter version.
- 2 cups sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika Optional.
- 2 green onions sliced For garnish.
Instructions
- Cook the slices of bacon in a skillet over medium heat until crispy. Once cooked, remove from the skillet, crumble, and set aside. Reserve a small amount of bacon grease in the skillet.
- In the same skillet with the reserved grease, sauté the diced onion for about 5 minutes until translucent. Add the minced garlic and sauté for an additional minute until fragrant.
- In your crockpot, combine the diced potatoes, sautéed onion and garlic, broth, salt, pepper, and paprika if using. Stir to mix well.
- Cover and cook on low for 6 hours, or on high for 3 hours, until the potatoes are tender.
- Once the cooking time is complete, use a potato masher or fork to mash some of the potatoes in the crockpot for a creamier texture, leaving some chunks for heartiness.
- Stir in the heavy cream and shredded cheddar cheese until well combined and the cheese is melted.
- Serve the soup hot, topped with crispy bacon and sliced green onions for garnish.
Notes
You can adjust the thickness of the soup by adding more or less cream.
For a lighter version, you can substitute the heavy cream with milk or a dairy-free alternative.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.