This Crock Pot Bacon Potato Soup is a classic, hearty slow-cooker soup perfect for chilly nights or any time you want a comforting, filling meal. It blends tender potatoes, savory bacon, and a creamy base for an easy, crowd-pleasing recipe that’s simple to prepare and ideal for busy days when you want dinner waiting for you.
Note: This recipe includes practical make-ahead tips so you can turn it into a true dump-and-go slow-cooker meal.
How to Make Bacon Potato Soup in a Crock Pot
Aunt Lou here. I first made this soup years ago and updated it slightly to make it even easier while keeping the rich, familiar flavor. The slow cooker does most of the work—just prep, combine, and let it simmer until the potatoes are tender and the flavors meld. The result is a creamy, satisfying soup with the smoky crunch of bacon as the perfect finish.
Make-Ahead Tips
If mornings are hectic, you can prepare several components the night before. Cook and crumble the bacon, chop the onion, and peel and cube the potatoes. Store the cubed potatoes submerged in water in the refrigerator for up to 10–12 hours to prevent browning. In the morning, drain the potatoes, add all ingredients to the slow cooker, and start the cooking cycle. These simple steps make this recipe truly dump-and-go.
What You Will Need for Crock Pot Bacon Potato Soup
Ingredients
- 5 lbs russet potatoes, peeled and cubed
- 12 oz bacon, cooked until crisp, divided and crumbled
- 1/3 cup diced yellow onion
- 1 cup sour cream
- 5 1/2 cups chicken broth
- 10.5 oz can condensed cream of chicken soup
Equipment
- Vegetable peeler
- Sharp knife and cutting board
- Skillet or griddle (for cooking bacon)
- Measuring cups
- Can opener
- 6-quart slow cooker
Time Needed
- Prep time: 15–20 minutes (less with make-ahead prep)
- Cook time: 6–8 hours on low or 3–4 hours on high. Stir halfway through if possible.
Instructions
- Cook bacon until crisp. Reserve 4 pieces to crumble on top for serving; crumble the rest and set aside.
- Place the cubed potatoes, most of the crumbled bacon, diced onion, sour cream, chicken broth, and the can of cream of chicken soup into a 6-quart slow cooker. Stir gently to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender. If possible, stir once halfway through cooking to distribute heat evenly.
- Before serving, taste and adjust seasoning if desired. Serve bowls of soup topped with the reserved crumbled bacon. Optional garnishes: chopped chives or green onions, shredded cheddar cheese, or a dollop of extra sour cream.
Variations and Serving Suggestions
- Add shredded rotisserie chicken for a heartier meal (add during the last 30 minutes to heat through).
- Stir in shredded cheddar or Monterey Jack cheese just before serving for extra richness.
- For a lighter twist, substitute part of the sour cream with plain Greek yogurt when serving (avoid cooking yogurt at high heat for extended periods).
- Serve with crusty bread, warm biscuits, or a simple green salad for a complete weeknight dinner.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove over low to medium heat, stirring frequently to prevent sticking. If the soup thickens in the fridge, thin it with a splash of chicken broth or milk while reheating.
General Notes
- Ingredient choices affect nutrition and flavor; canned soup brands, bacon type, and sour cream all influence salt and calorie levels.
- All slow cookers heat differently. Use the times above as a guideline and adjust based on your cooker’s performance.
- This recipe scales well; use a larger slow cooker if doubling the ingredients.
Nutrition
Estimated nutrition for one serving (based on 10 servings): approximately 567 kcal, 45 g carbohydrates, 7 g protein, and 41 g fat. These values are estimates and will vary depending on ingredient brands and portion sizes.
If you enjoyed this recipe, try other slow-cooker potato soups or variations that add chicken, cheese, or extra vegetables for variety and extra flavor.