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Kid-Friendly Loaded Crockpot Potato Soup with Bacon

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A creamy, comforting loaded potato soup made in the crockpot with bacon, cream cheese, and cheddar. Perfect for busy weeknights, this family-friendly recipe requires minimal prep and delivers rich flavor that even picky eaters love.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 5 pounds Russet potatoes, peeled and cubed into ½-inch pieces
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk or half-and-half
  • For serving (optional): extra shredded cheddar cheese, chopped green onions, crumbled bacon, sour cream, fresh chives

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered—about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.
  2. Sauté the aromatics: Add the diced onion to the skillet with the reserved bacon fat. Cook over medium heat until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape any brown bits from the bottom of the pan.
  3. Layer the crockpot: Place the cubed potatoes in the bottom of your slow cooker. Top with the sautéed onion and garlic mixture. Pour the chicken broth over everything. Add the salt, pepper, garlic powder, and smoked paprika. Give it a gentle stir to combine.
  4. Cook low and slow: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be tender enough to easily pierce with a fork.
  5. Add the cream cheese: Once the potatoes are tender, add the cubed cream cheese to the crockpot. Stir gently until the cream cheese melts into the soup, about 2 to 3 minutes.
  6. Blend for creaminess: Using an immersion blender, blend about half of the soup right in the crockpot. You want some chunks of potato remaining for texture. If using a regular blender, carefully transfer about 2 cups of the soup (including some potato chunks) to the blender, blend until smooth, and return it to the crockpot.
  7. Finish with cheese and milk: Stir in the shredded cheddar cheese and milk or half-and-half. Stir until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust seasoning.
  8. Serve with toppings: Ladle the soup into bowls and let everyone customize their own with extra cheese, crumbled bacon, green onions, and sour cream.

Notes

Don’t skip browning the bacon and onions for maximum flavor. Cut potatoes evenly (½-inch cubes) for consistent cooking. Resist adding extra broth; potatoes release liquid as they cook. Use room temperature cream cheese to avoid lumps. Soup thickens as it sits; add a splash of milk or broth when reheating.

Nutrition

Keywords: crockpot potato soup, loaded potato soup, slow cooker soup, bacon potato soup, creamy potato soup, kid-friendly soup, easy dinner

Find it online: https://coracooks.com/kid-friendly-loaded-crockpot-potato-soup-with-bacon/