Crock Pot Potato Soup with bacon and Cheese

Judy Wisniewski


My daughter and husband loves soup, I have been experimenting with different soups in the crock pot. This one came out good and was a bit lighter than the regular creamier version, leave out the bacon for vegetarian


☆☆☆☆☆ 0 votes

1 Hr
4 Hr
Slow Cooker Crock Pot


  • 6
  • 1
    onions, vidalia, peeled
  • 4 clove
  • 1 qt
    low sodium chicken broth
  • 4 Tbsp
    butter, cold
  • 1 Tbsp
    seasoned salt
  • 1 tsp
  • 1 1/2 c
    cheddar cheese, shredded
  • 1 lb
  • 1 1/2 Tbsp
    chives, dried
  • 1 c
    low sodium chicken broth

How to Make Crock Pot Potato Soup with bacon and Cheese


  1. Peel and dice the potatoes in 1 -1 1/2 inch cubes, peel and dice the onion and garlic. I put the onion and garlic in my food processor to make it easier and in smaller pieces.
  2. In a crock pot add the onion, garlic, potatoes, 1 quart of broth, seasoned salt, pepper, and butter. turn crock pot on high for 3 hours
  3. Meanwhile cook the bacon and crumble, (set a aside some bacon cheddar and chives for soup garnish if you wish) after the 3 hours of cooking add half of the cooked bacon bits, cheddar, handful of chives. Heat the broth up add 1 cup of the heated broth to the crock. If you don't want a chunky soup mash or emulsify the potatoes at this time. I did this slightly we wanted the potatoes chunky. Cook for another hour on high
  4. After 4 hours the soup should be ready ladle to a bowl top with a sprinkle of cheddar, bacon bits and chives.
  5. If you want to make this vegetarian you can leave out the bacon

Printable Recipe Card

About Crock Pot Potato Soup with bacon and Cheese

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Healthy

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