There’s something about walking into a house where soup’s been simmering all day that just wraps you up like a soft blanket. Slow Cooker Creamy Potato Bacon Soup delivers exactly thattender potatoes swimming in silky broth, smoky bacon bits throughout, and barely any hands-on time from you.
I started making this back in 2019 when I was testing twenty different potato soups for the blog, and this one kept winning. My husband would lift the lid around hour three and say, “That smells like my childhood.” The trick I learned? Don’t rush the potatoesletting them break down naturally creates the creamiest texture without adding a ton of heavy cream.
This Slow Cooker Creamy Potato Bacon Soup is a comforting and hearty dish perfect for chilly evenings. Loaded with potatoes, bacon, ground beef, and a medley of vegetables, it’s an easy, family-friendly recipe that suits meal prep and reheats beautifully. Enjoy a gluten-free, flavorful taste of cozy home cooking with minimal effort.
2 cups shredded cheddar cheese or pepper jack cheese
To garnish: green onions, reserved chopped bacon
Method
Place chicken broth, diced tomatoes, peeled and diced potatoes, onion, carrots, celery, dried parsley, garlic powder, dried basil, salt, and pepper into the slow cooker. Stir gently, then cover and let cook on low for 6 to 8 hours or set to high for 3 to 4 hours.
Around half an hour before the soup finishes, brown the ground beef in a skillet, drain excess grease, and stir it into the slow cooker. Next, cook the bacon until crispy, chop it, and add it to the soup. Optionally, bake bacon in the oven during cooking and save for adding later.
Clean the skillet to remove excess grease, then melt the butter over medium heat. Whisk in the gluten-free flour until combined, then gradually add the half and half, whisking continuously until the mixture thickens slightly, about 2 to 3 minutes.
Pour the thickened half and half mixture into the slow cooker and mix it through the soup well. Add the shredded cheese and stir until melted. Cover the slow cooker again and allow the cheese to fully melt, stirring once more before serving.
Notes
For best flavor, let the soup sit for a few minutes after cooking to thicken up. Leftovers reheat well and make great meal prep options. Garnish each serving with chopped green onions and reserved bacon for added texture.
Why You’ll Fall for This Soup
This recipe changed weeknights for me when I realized I could toss everything into the slow cooker before work and come home to dinner that tastes like it simmered on the stove for hours. The combination of russet potatoes, ground beef, and crispy bacon creates layers of comfort without any fuss.
Barely any prep: Chop a few vegetables, dump them in, and walk away for hours
Feeds a crowd: Six generous servings that reheat beautifully for lunch all week
Gluten-free friendly: Uses a simple flour swap that keeps it accessible for everyone at the table
Rich without being heavy: Half and half gives you creaminess without the weight of full heavy cream
Key Ingredients You’ll Need
Shopping for this soup is refreshingly simplemost of these ingredients are probably sitting in your pantry or the everyday section of any grocery store. I love recipes that don’t send you hunting through specialty aisles.
The russet potatoes break down just enough to thicken the broth naturally, while the ground beef adds heartiness without the price tag of stew meat. Bacon brings that smoky depth we all crave, and the vegetablescarrots, celery, and onionbuild the foundation. The half and half and cheddar cheese come in at the very end to turn everything silky and rich.
Ingredient
Easy Swap
Russet potatoes
Yukon gold (creamier texture)
Ground beef
Ground turkey or Italian sausage
Half and half
Whole milk + 2 tablespoons cream cheese
Cheddar cheese
Pepper jack for a little kick
All-purpose flour
1:1 gluten-free flour blend
How It All Comes Together
Start by loading your slow cooker with the broth, tomatoes, potatoes, onion, carrots, celery, and all the dried herbs and spices. Cover it and let everything cook on low for 6 to 8 hours or high for 3 to 4 hoursthe potatoes should be fork-tender and starting to break apart slightly.
About 30 minutes before you’re ready to eat, brown the ground beef in a skillet and drain off the grease. Cook your bacon until crispy (I usually bake mine in the oven while the soup cooks), then chop it up. Add both to the slow cooker.
In the same skillet, melt the butter and whisk in the flour until smooth. Gradually whisk in the half and half and cook for 2 to 3 minutes until it thickens slightly. Pour this creamy mixture into the slow cooker, add the shredded cheese, and stir everything together. Let it sit covered for a few minutes so the cheese melts, then give it one final stir before serving.
Tips for the Best Bowl Every Time
Don’t skip the roux: That butter-flour-half and half step keeps your soup from separating and gives it that velvety texture that clings to your spoon. It only takes a few minutes but makes all the difference.
Save some bacon for topping: I always reserve a handful of the chopped bacon to sprinkle on top with sliced green onions. It keeps the bacon crispy and adds a little crunch to every bite.
Let the potatoes do the work: Russet potatoes naturally release starch as they cook, which thickens the broth without needing extra cornstarch or flour in the base. If your soup seems thin, just mash a few potato chunks against the side of the slow cooker and stirit’ll thicken right up.
Serving and Storing Your Soup
Ladle this into wide bowls and top with green onions, extra bacon, and a sprinkle of cheese if you’re feeling generous. It pairs beautifully with crusty bread or a simple side salad. My family loves it with cornbread on chilly Sunday nights.
Storage Method
How Long It Lasts
Refrigerator (airtight container)
4 to 5 days
Freezer (before adding dairy)
Up to 3 months
Reheating tip
Add a splash of broth or half and half to thin if needed
If you’re planning to freeze this, I recommend doing it before you add the half and half and cheesedairy can sometimes separate when frozen and reheated. Just thaw, reheat, and stir in fresh cream and cheese when you’re ready to serve.
Follow me on to unlock a world of flavorful recipes and creative food ideas Pinterest!
FAQs (Slow Cooker Creamy Potato Bacon Soup)
Can I use different types of potatoes for this recipe?
Yes, russets work best for a naturally creamy texture since they break down slightly while cooking. Yukon Gold potatoes also work well and hold their shape better. Avoid waxy potatoes like red potatoes as they won’t create the same creamy consistency.
How long does this soup stay fresh in the refrigerator?
This recipe keeps well in the refrigerator for 3-4 days when stored in an airtight container. The soup may thicken as it cools, so add a splash of broth or milk when reheating. Reheat gently on the stovetop or in the microwave, stirring frequently.
What makes this soup gluten-free?
This dish uses cornstarch instead of flour as a thickener, making it naturally gluten-free. Always check that your bacon and broth are certified gluten-free, as some brands may contain gluten additives. The cream cheese and other dairy ingredients are naturally gluten-free.
Can I freeze leftover potato soup?
Freezing isn’t recommended as the dairy components may separate and the potatoes can become grainy when thawed. If you must freeze it, use within 1 month and blend with an immersion blender after thawing. Fresh consumption within a few days gives the best texture and flavor.
Should I cook the bacon before adding to the slow cooker?
Yes, always cook bacon completely before adding it to prevent excess grease in your soup. Cook until crispy, then drain on paper towels and crumble. Reserve a tablespoon of bacon fat to saute your onions for extra flavor before adding them to the slow cooker.
Cozy, Creamy, and So Worth It
This Slow Cooker Creamy Potato Bacon Soup gives you tender potatoes, smoky bacon, and silky broth after just a few minutes of hands-on work. You’ll love how it turns outrich and comforting without spending your whole afternoon stirring. The slow cooker does the heavy lifting while you go about your day.
A trick I learned from my Grandma Helen’s kitchen: if your soup thickens too much in the fridge, just stir in a splash of broth when you reheat it. Try topping each bowl with a dollop of sour cream and fresh chives for a little brightness. You can also swap in diced ham if you’ve got holiday leftovers hiding in the freezer.
I’d love to hear how yours turned outtag me if you share a photo, or let me know if this became a weeknight favorite in your house. Did you grow up with a soup like this warming you on chilly evenings? Save this recipe for someone who needs a big bowl of comfort soon.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
Thank you for joining this cozy community where nutritious and delicious meals come together.
