Cozy Creamy Crockpot Potato Soup Recipe with Bacon and Cheese Made Easy

Let me tell you, the smell of smoky bacon mingling with melting cheese and hearty potatoes bubbling away in the crockpot is enough to make anyone’s mouth water on a chilly day. The first time I made this cozy creamy crockpot potato soup with bacon and cheese, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was one of those rainy weekends years ago, when I was knee-high to a grasshopper, helping my grandma in her kitchen. She swore by her slow cooker for soups, and this potato soup was her crown jewel.

Honestly, I wish I’d discovered this recipe sooner because it’s dangerously easy and gives pure, nostalgic comfort with every spoonful. My family couldn’t stop sneaking it off the table (and I can’t really blame them). It’s perfect for potlucks, a sweet treat for your kids after school, or just a way to brighten up your Pinterest cookie board with a savory twist. I’ve tested it more times than I can count—in the name of research, of course—and it’s become a staple for our family gatherings and gifting to friends in need of a little warmth.

This cozy creamy crockpot potato soup with bacon and cheese feels like a warm hug in a bowl, and you’re going to want to bookmark this one for every cold night ahead.

Why You’ll Love This Cozy Creamy Crockpot Potato Soup with Bacon and Cheese Recipe

This recipe is a keeper for so many reasons, and I’m not just saying that because I’ve eaten way too many bowls myself. Here’s why this cozy creamy crockpot potato soup with bacon and cheese stands out:

• Quick & Easy: It comes together in under 10 minutes of prep, then the crockpot does all the work while you relax.
• Simple Ingredients: No fancy grocery store runs needed; most are pantry staples you probably have right now.
• Perfect for Cozy Nights: Ideal for warming up after a day outside or feeding a hungry crowd without stress.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and smoky bacon flavor—trust me, it disappears fast.
• Unbelievably Delicious: The combo of potatoes, cheese, and bacon hits that comfort food sweet spot every time.

What makes this recipe different? I blend a little cottage cheese into the mix for a silky smooth texture that’s not too heavy. Plus, cooking it low and slow in the crockpot lets the flavors mingle deeply without constant stirring. This isn’t just any potato soup—it’s your best version, the one that makes you close your eyes after the first bite and sigh with contentment. It’s comfort food with heart, perfect for impressing guests or simply enjoying a quiet night in.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, which makes it perfect for a last-minute cozy dinner.

• Potatoes: 6 cups peeled and diced Yukon Gold or Russet potatoes (about 1.5 pounds / 680 grams). Yukon Gold offers creamier texture.
• Bacon: 8 slices thick-cut bacon, chopped (adds smoky richness).
• Onion: 1 medium yellow onion, finely diced (builds savory depth).
• Garlic: 3 cloves garlic, minced (for that subtle aromatic kick).
• Chicken broth: 4 cups low sodium chicken broth (you can substitute vegetable broth for vegetarian). I recommend Swanson for consistent flavor.
• Cottage cheese: 1 cup small-curd, full-fat cottage cheese (blended smooth for creaminess without heaviness).
• Cheddar cheese: 2 cups shredded sharp cheddar cheese (about 8 ounces / 225 grams), plus extra for garnish.
• Heavy cream: 1 cup (240 ml) heavy cream or half-and-half (for richness; use coconut cream for dairy-free).
• Butter: 3 tablespoons unsalted butter, softened (adds silkiness).
• Flour: 1/4 cup all-purpose flour (to thicken; use gluten-free flour for gluten-free version).
• Salt & pepper: To taste (freshly ground black pepper works best).
• Fresh chives or green onions: For garnish (optional but highly recommended for color and mild bite).

Feel free to swap in almond flour if you need a gluten-free option, or use dairy-free cheese and cream alternatives to suit dietary needs. In summer, swapping fresh corn kernels for garlic gives a seasonal twist.

Equipment Needed

• Crockpot / Slow Cooker: A 6-quart slow cooker works best for this recipe. If yours is smaller, adjust quantities accordingly.
• Mixing bowls: For prepping ingredients and blending cottage cheese.
• Blender or food processor: To puree the cottage cheese smooth (you can also use an immersion blender directly in the crockpot).
• Knife and cutting board: For chopping potatoes, onion, and bacon.
• Measuring cups and spoons: For accuracy in liquids and seasonings.
• Skillet: To crisp the bacon before adding it to the soup.

If you don’t have a blender, an immersion blender works wonderfully and is less cleanup. For budget-friendly crockpot options, brands like Crock-Pot and Hamilton Beach offer reliable models under $50 that have served me well.

Preparation Method

1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy (about 8 minutes). Use a slotted spoon to remove bacon bits and set aside on paper towels to drain. Reserve a tablespoon of bacon fat in the skillet.
2. Sauté onion and garlic: Add the diced onion to the skillet with the bacon fat and cook until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute. This builds a savory flavor foundation.
3. Prepare the thickener: In a small bowl, mix the softened butter and flour until combined into a smooth paste (this is called a beurre manié). This step helps create that luscious creamy texture without lumps.
4. Combine ingredients in crockpot: Add the diced potatoes, sautéed onion and garlic, crispy bacon (reserve a few bits for garnish), chicken broth, and the beurre manié mixture to the crockpot. Stir gently to combine.
5. 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 fork-tender and the soup thickened by this point.
6. Blend cottage cheese: While the soup cooks, blend the cottage cheese until smooth using a blender or food processor. This step is crucial for the creamy texture without heaviness.
7. Finish the soup: Once the potatoes are soft, stir in the blended cottage cheese, shredded cheddar cheese, and heavy cream. Mix thoroughly until the cheese melts and the soup is velvety.
8. Season: Taste and add salt and freshly ground black pepper as needed. Sometimes a pinch of smoked paprika adds a nice smoky warmth.
9. Serve: Ladle the soup into bowls and garnish with reserved bacon bits and chopped fresh chives or green onions. Serve hot.

Tip: If the soup is thicker than you prefer, stir in a splash of extra broth or cream until you reach your desired consistency. Also, stirring occasionally during the last hour helps prevent sticking on some crockpots.

Cooking Tips & Techniques for Perfect Potato Soup

Making this cozy creamy crockpot potato soup with bacon and cheese is pretty straightforward, but a few tricks make all the difference. First, don’t skip crisping the bacon separately—it adds a smoky crunch that just can’t be beaten. I learned the hard way that tossing raw bacon straight into the crockpot leaves it rubbery and sad.

Next, the beurre manié step (butter and flour paste) is a game-changer for thickening without clumps. If you add flour directly to the soup, you might get lumps, so mixing it first with butter helps avoid that. Also, blending the cottage cheese smooth is key—chunky cottage cheese can make the soup grainy, and nobody wants that.

Patience is your friend here. Cooking low and slow lets the potatoes soak up the broth and flavors fully. I’ve found that rushing it on high heat sometimes leaves potatoes a bit undercooked or the soup less creamy. Multitasking works well—prep the toppings and blend the cheese while it simmers.

Finally, taste as you go! Adding salt gradually ensures the bacon and cheese don’t overpower. And reheat gently if you need to warm leftovers—low heat on the stove or microwave with short bursts keeps the cream from separating.

Variations & Adaptations for Your Taste

• Vegetarian version: Skip the bacon and use vegetable broth. Add smoked paprika or liquid smoke for a smoky flavor punch.
• Low-carb/keto: Replace potatoes with cauliflower florets for a lighter, keto-friendly soup. Use almond flour instead of all-purpose flour.
• Spicy twist: Add diced jalapeños or a pinch of cayenne pepper to give the soup a gentle heat that wakes up the creamy richness.
• Dairy-free: Swap cheddar for a dairy-free cheese alternative and use coconut cream instead of heavy cream. Coconut milk broth also adds a subtle sweetness.
• Personal tried variation: I once stirred in caramelized onions and a handful of crispy fried shallots on top for extra depth and crunch—totally decadent!

Serving & Storage Suggestions

This soup shines best served hot, fresh from the crockpot, but it actually tastes even better the next day once the flavors meld. I like to serve it in rustic bowls topped with extra cheddar, crispy bacon bits, and a sprinkle of fresh chives for color and freshness. Pair it with crusty bread or a simple green salad to round out the meal.

Store leftovers in airtight containers in the fridge for up to 4 days. When reheating, warm gently on the stovetop or microwave in short intervals, stirring in a splash of broth or cream if it thickens too much. You can freeze this soup for up to 3 months, though the creaminess may slightly change—thaw overnight in the fridge before reheating.

Pro tip: The soup thickens as it cools, so loosen it with broth or milk before serving again. Flavors develop more over time, so leftovers often taste even richer and more comforting!

Nutritional Information & Benefits

Each serving of this cozy creamy crockpot potato soup with bacon and cheese offers a hearty dose of protein from bacon and cheese, complex carbs from potatoes, and calcium from dairy. It’s approximately 350-400 calories per serving (1.5 cups / 350 ml), with about 20 grams of fat and 15 grams of protein.

Potatoes are a good source of vitamin C and potassium, while garlic and onions provide antioxidants. Using low-sodium broth keeps salt in check. For those watching carbs, swapping potatoes with cauliflower is a great option.

While this soup contains dairy and gluten (unless swapped), it can be adapted easily for many dietary needs. It’s a nourishing, comforting choice that’s perfect for anyone who appreciates wholesome, homemade meals that warm both heart and belly.

Conclusion

If you’re looking for a recipe that’s cozy, creamy, and packed with smoky bacon and melty cheese goodness, this cozy creamy crockpot potato soup with bacon and cheese is your new best friend. It’s simple enough for weeknights yet special enough for guests, and it adapts well to all kinds of dietary tweaks.

I love this recipe because it brings back memories of family, warmth, and laughter around the table. Plus, it’s one of those dishes that feels like a hug — you know exactly what I mean. Give it a try, tweak it your way, and don’t be shy about sharing your own spin in the comments. I’d love to hear how you make it your own!

Happy cooking and stay cozy!

FAQs About Cozy Creamy Crockpot Potato Soup with Bacon and Cheese

Can I make this soup ahead of time?

Absolutely! It actually tastes better the next day once the flavors have melded. Just store it refrigerated and reheat gently.

Can I freeze the leftover soup?

Yes, you can freeze it for up to 3 months. Thaw overnight in the fridge before reheating; you may need to add extra broth or cream.

What’s the best potato to use?

Yukon Gold potatoes give a creamy texture, but Russets work well too. Avoid waxy potatoes as they don’t break down as nicely.

How do I make this soup vegetarian?

Simply skip the bacon and use vegetable broth. Add smoked paprika or a dash of liquid smoke for depth.

Can I use a stovetop pot instead of a crockpot?

Yes! Just cook the ingredients on low heat, stirring occasionally, until the potatoes are tender and the soup thickens—about 45 minutes to an hour.

Print