Creamy 5-Ingredient Slow Cooker Potato Soup That Melts Hearts

There’s nothing like coming home to the smell of slow-cooked comfort food, and this Easy Slow Cooker Potato Soup with Bacon & Cream Cheese is my ultimate go-to. I first made it on a chilly Sunday when I needed something warm and hearty without fuss—just dump, cook, and enjoy! The cream cheese melts into silky perfection, the bacon adds that smoky crunch, and the potatoes? Oh, they turn buttery-soft after simmering all day. It’s the kind of meal that feels like a hug in a bowl, and the best part? Your slow cooker does 90% of the work. Trust me, one bite and you’ll be hooked.

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

This soup is pure comfort in a bowl, and here’s why it’s a total game-changer:

• Creamy dreamy texture – The cream cheese melts into velvety perfection, making every spoonful rich and luxurious.
• Set it & forget it – Toss everything in the slow cooker and let it work its magic while you go about your day.
• Bacon makes everything better – That crispy, smoky topping? Absolute heaven.
• Minimal prep, maximum flavor – Chop a few veggies, dump it all in, and let the slow cooker do the heavy lifting.

Seriously, it’s the easiest way to make a soup that tastes like you spent hours in the kitchen—without actually doing it!

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

Here’s everything you’ll need to make this cozy, creamy soup:

• 6 slices bacon, cooked until crispy and crumbled (save that grease for another recipe!)
• 4 cups peeled and diced potatoes (about 1-inch cubes – I like Yukon Gold for their buttery texture)
• 1 small onion, chopped (yellow or white both work great)
• 3 cloves garlic, minced (fresh is best, but 1 tsp garlic powder works in a pinch)
• 4 cups chicken broth (low-sodium if you’re watching salt)
• 8 oz cream cheese, softened (trust me, full-fat makes all the difference)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 1/2 tsp each of salt, black pepper, and dried thyme (adjust to taste)

Ingredient Notes & Substitutions

That cream cheese is non-negotiable for me – it creates that signature velvety texture. But if you need swaps: use turkey bacon for less fat, vegetable broth to make it vegetarian, or half-and-half instead of cheddar for a milder taste. Pro tip: if your potatoes are small, just quarter them – no need for perfect cubes! And yes, you can use frozen diced potatoes (about 20 oz) to save time.

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

This couldn’t be simpler—just follow these steps for creamy, dreamy potato soup every time:

1. Cook the bacon first – Crank up the skillet and crisp those bacon slices to golden perfection. Crumble them and set aside (try not to snack on too many!). That smoky flavor is going to make your soup next-level.
2. Dump everything in (except the cheese!) – Toss the potatoes, onion, garlic, chicken broth, and seasonings straight into your slow cooker. No sautéing needed—though if you want extra depth, a quick onion-garlic sauté in the bacon grease first is *chef’s kiss*.
3. Let it cook low and slow – Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender. The longer it simmers, the better the flavors meld.
4. Cheese time! – Stir in the softened cream cheese and cheddar until melted and silky. If you love ultra-creamy soup, blend half of it with an immersion blender—it’s life-changing.
5. Top and serve – Ladle into bowls, pile on that crispy bacon (and extra cheese, green onions, or a dollop of sour cream if you’re feeling fancy).

Pro Tips for the Best Soup

• Soften the cream cheese first – Room-temperature cream cheese blends in smoothly without lumps.
• Don’t skip the thyme – It adds a subtle earthy note that balances the richness.
• For extra flavor, sauté onions and garlic in 1 tbsp bacon grease before adding to the slow cooker.
• Short on time? Dice potatoes smaller (½-inch) to speed up cooking.

Serving Suggestions for Easy Slow Cooker Potato Soup

This soup is a meal on its own, but I love amping it up with simple sides. Crusty bread for dipping is a must—that garlic bread you forgot about in the freezer? Perfect. A crisp green salad cuts through the richness. And always, always extra bacon on top. For fun? Try diced chives, a swirl of hot sauce, or shredded cheese snowed over each bowl.

Storing and Reheating

This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days—the flavors actually get better. For longer storage, freeze it (without toppings) for 2 months. Reheat gently on the stovetop with a splash of broth to loosen it up. Microwave works too, but stir often to keep it creamy. Pro tip: That bacon? Add it fresh when reheating so it stays gloriously crispy.

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

Nutrition facts can vary based on your specific ingredients, but here’s the general breakdown per serving (about 1 cup):

• Calories: 320
• Fat: 18g
• Saturated Fat: 9g
• Protein: 12g
• Carbs: 28g
• Fiber: 3g

Not too shabby for a bowl of pure comfort! Use low-sodium broth or less bacon if you’re watching salt, but hey—sometimes indulgence is worth it.

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

Q1. Can I use frozen diced potatoes instead of fresh?
Absolutely! Frozen diced potatoes (about 20 oz) work great—just add them straight from the freezer. No need to thaw! They might need an extra 30 minutes of cooking time to get perfectly tender.

Q2. How can I thicken the soup if it’s too thin?
If your soup needs more body, mash some potatoes against the slow cooker wall with a fork or blend a portion with an immersion blender. For extra richness, stir in an extra ounce of cream cheese or a sprinkle of instant mashed potato flakes.

Q3. Can I make this vegetarian?
Yes! Skip the bacon (sob!) and use vegetable broth. For that smoky flavor, add ½ tsp smoked paprika. The cream cheese still gives that luxurious texture—no meat needed.

Q4. Why is my cream cheese lumpy?
This happens if it’s too cold. Always soften cream cheese first—leave it out for an hour or microwave for 15 seconds. Stir it in slowly, and if lumps remain, just whisk vigorously or blend briefly.

Q5. Can I cook this on high instead of low?
You bet! Cook on HIGH for 3-4 hours instead of 6-7 on LOW. Just check that potatoes are fork-tender before adding cheeses. The longer low cook gives deeper flavor, but high works when you’re short on time.

I’d love to hear how your soup turns out—tag me on Instagram with your creamy potato soup masterpiece or drop a comment below with your favorite add-ins! Happy slow cooking, friends. You can also find more delicious recipes on Pinterest.

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