Description

This addictively creamy potato soup is slow-cooked to perfection with tender potatoes, melty cheese, savory bacon, and a touch of cream cheese for richness. A hearty comfort food classic you’ll want on repeat!

Ingredients

6 medium russet potatoes, peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 (8 oz) block cream cheese, cubed
1 cup shredded cheddar cheese (plus extra for topping)
1 cup cooked bacon, crumbled (about 6-8 strips)
1 tsp dried thyme (optional)
1/2 tsp black pepper
1 tsp salt (to taste)
1 cup milk (or heavy cream for richer texture)
Green onions, chopped (for garnish)

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Instructions

1. Prepare the Potatoes and Vegetables

Peel and dice the potatoes into bite-sized cubes.
Add potatoes, chopped onion, and minced garlic to the Crock Pot.

2. Add the Liquids and Seasonings

Pour in the chicken broth.
Stir in thyme (if using), salt, and pepper.

3. Cook the Soup

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.

4. Add the Cream Cheese

Add cubed cream cheese and stir until melted and fully incorporated.

5. Mash the Potatoes (Optional)

Use a potato masher for a chunkier texture or immersion blender for a smoother soup.

6. Add Bacon and Cheddar

Stir in cheddar and crumbled bacon (save a little of each for garnish).

7. Add Milk

Pour in milk (or heavy cream) gradually, stirring to reach your desired consistency.

8. Serve and Garnish

Ladle into bowls and top with extra cheddar, bacon, and green onions.

Notes

For extra heat, add diced jalapeños or a dash of hot sauce.
Want it thicker? Use less broth and more mashed potatoes.
Leftovers store well and reheat beautifully!