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Crockpot Creamy Potato Soup with Bacon and Cream Cheese
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Crockpot Creamy Potato Soup with Bacon and Cream Cheese

Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes

Ingredients

  • Potatoes russet or Yukon gold – The star of the show. Peel them if you’re feeling fancy.
  • Bacon – Crispy smoky, and absolutely non-negotiable (unless you’re vegetarian—more on that later).
  • Onion – Adds flavor. Yes you need it.
  • Garlic – Measure with your heart.
  • Chicken broth – Or veggie broth if that’s your vibe.
  • Cream cheese – Full-fat please. This is not the time for restraint.
  • Heavy cream or milk – For extra creaminess.
  • Salt & black pepper – Basic but essential.
  • Paprika optional – A little smoky flair never hurt anyone.
  • Green onions or chives – For topping and pretending this is fancy food.

Instructions

  • Cook the bacon first.
  • Fry it until crispy, then set it aside. Try not to eat all of it straight from the pan. (No judgment if you do.)
  • Prep the veggies.
  • Chop the potatoes, dice the onion, and mince the garlic. Keep the pieces fairly even so everything cooks nicely.
  • Load up the crockpot.
  • Add potatoes, onion, garlic, salt, pepper, and broth to the slow cooker. Give it a quick stir like you know what you’re doing.
  • 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.
  • Blend it (a little).
  • Use an immersion blender to partially blend the soup. You want it creamy but still chunky. If you overblend, it’s not the end of the world—just call it “rustic.”
  • Add the creamy goodness.
  • Stir in cream cheese and heavy cream. Watch it melt into pure happiness.
  • Finish strong.
  • Crumble in most of the bacon (save some for topping), taste, and adjust seasoning.