Why You’ll Love This Recipe

• Prep is quick: The supplied preparation time is only 5 minutes.
• It is loaded with potatoes: Two pounds of diced potatoes make up the base of this hearty soup.
• Two cheeses create the creamy finish: Cream cheese and shredded cheddar are stirred in after the main slow-cooking stage.
• Bacon adds another savory element: Half a cup of bacon bits goes directly into the soup, with extra bacon suggested for garnish.
• You can choose your slow-cooker setting: Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
• The consistency is flexible: The supplied notes recommend adding extra broth when you prefer a thinner soup.
• The potato and cheese choices are flexible: The original notes specifically say you can use any potatoes or cheese.
• Storage guidance is included: Leftovers can be refrigerated for up to 5 days according to the supplied recipe notes.

Ingredients

• 2 lbs potatoes (diced)
• 4 cups chicken broth
• 8 oz cream cheese (cubed)
• 2 cups shredded cheddar cheese
• ½ cup bacon bits
• 1 onion (diced)
• 2 cloves garlic (minced)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 2 green onions (sliced, for garnish)

Ingredient Notes

Potatoes

The recipe calls for 2 pounds of diced potatoes. No specific variety is required, and the supplied notes explicitly say you can use any potatoes.

Chicken Broth

Four cups of chicken broth provide the cooking liquid for the potatoes, onion and garlic. If you prefer a thinner finished soup, the recipe notes allow you to add extra broth.

Cream Cheese

Use 8 ounces of cream cheese cut into cubes. It is not added at the beginning; instead, stir it into the soup after the main slow-cooking period and continue stirring until it melts.

Cheddar Cheese

The ingredient list calls for 2 cups of shredded cheddar cheese. However, the recipe notes also state that any cheese can be used, making cheddar the original choice rather than the only option.

Bacon Bits

Half a cup of bacon bits is stirred into the soup with the cheddar. The final directions also suggest extra bacon as a garnish, but no additional quantity is specified.

Onion and Garlic

One diced onion and two minced garlic cloves cook from the beginning with the potatoes and broth.

Salt, Black Pepper and Paprika

The soup uses ½ teaspoon each of salt, black pepper and paprika. All three seasonings go into the slow cooker during the initial assembly.

Green Onions

Two sliced green onions are reserved for garnish rather than cooked into the soup from the beginning.

Equipment

• Slow cooker
• Knife
• Cutting board
• Measuring cups and spoons
• Large spoon for stirring and serving
• Serving bowls

How to Make Slow Cooker Potato Soup

1. Combine the Soup Ingredients

   In a silver slow cooker, combine the potatoes, chicken broth, onion, garlic, salt, pepper, and paprika.

2. Slow Cook

   Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

3. Add the Cream Cheese

   Add the cream cheese and stir until melted.

4. Add Cheddar and Bacon

   Stir in the cheddar cheese and bacon bits.

5. Serve the Soup

   Serve in a white bowl.

6. Add the Garnish

   Garnish with green onions and extra bacon.

Tips for the Best Results

• Dice the potatoes before slow cooking: The supplied ingredient preparation specifically calls for diced potatoes.
• Add the aromatics from the beginning: Diced onion and minced garlic cook with the potatoes, broth and seasonings.
• Choose the schedule that works for you: Use LOW for 6–8 hours or HIGH for 3–4 hours.
• Cube the cream cheese: The recipe specifically calls for cubed cream cheese before it is stirred into the hot soup.
• Wait to add the dairy: Cream cheese and cheddar are added after the main slow-cooking period rather than at the beginning.
• Melt the cream cheese first: Stir it into the soup until melted before adding the cheddar and bacon bits.
• Adjust thickness with broth: If the finished soup is thicker than you prefer, the original notes suggest adding extra broth.
• Save the green onions for serving: They are specifically listed as a garnish and should finish the soup.

Common Mistakes to Avoid

Adding the Cream Cheese at the Beginning

The supplied directions cook the potatoes, broth, onion, garlic and seasonings first. Cream cheese goes in only after that slow-cooking stage.

Adding the Cheddar Before the Cream Cheese Melts

Follow the documented sequence: stir in the cream cheese until melted, then stir in the shredded cheddar and bacon bits.

Forgetting the Bacon in the Soup

The measured ½ cup of bacon bits is stirred directly into the soup. Extra bacon at serving time is a separate, unmeasured garnish.

Using the Green Onions Too Early

The two sliced green onions are specifically identified as a garnish, so reserve them for the finished bowls.

Assuming the Soup Must Stay Thick

The recipe notes explicitly allow extra chicken broth if you prefer a thinner consistency.

Treating Eight Hours as the Only Cooking Option

The quick notes list an 8-hour cook time, but the detailed instructions provide a range of LOW for 6–8 hours or HIGH for 3–4 hours. Preserve those detailed cooking options when preparing the soup.

Substitutions and Variations

Use Your Preferred Potatoes

The recipe notes specifically state that you can use any potatoes. Keep the supplied amount at 2 pounds and dice them for the slow cooker.

Change the Cheese

Although the main ingredient list calls for 2 cups of shredded cheddar, the supplied notes say you may use any cheese.

Make a Thinner Potato Soup

Add extra broth if you want a thinner consistency. Because the source does not specify an exact additional quantity, add only what you need for your preferred texture.

Add Extra Bacon on Top

The final direction specifically suggests garnishing each serving with extra bacon along with the sliced green onions. No quantity for the extra bacon is supplied.

Serving Suggestions

Serve the Slow Cooker Potato Soup after the cream cheese has melted and the cheddar and bacon bits have been stirred through. The original directions specify serving the soup in a white bowl, then finishing it with sliced green onions and extra bacon.

No bread, crackers, salad or other side dishes were included in the supplied recipe, so those have not been presented as required accompaniments.

Storage and Reheating

Store leftover Slow Cooker Potato Soup in the refrigerator for up to 5 days, according to the supplied recipe notes.

For reheating, the original notes provide two options: use the microwave or warm the soup on the stovetop. If you want a thinner consistency, the recipe also allows extra broth.

Frequently Asked Questions

What goes in Slow Cooker Potato Soup?

This version uses potatoes, chicken broth, cream cheese, cheddar cheese, bacon bits, onion, garlic, salt, black pepper, paprika and green onions.

What kind of potatoes should I use?

The supplied recipe does not require a particular variety. Its notes specifically say you can use any potatoes.

How long does potato soup cook on LOW?

Cover the slow cooker and cook the soup on LOW for 6–8 hours.

How long does it cook on HIGH?

The supplied HIGH cooking range is 3–4 hours.

When do I add cream cheese to slow cooker potato soup?

Add the 8 ounces of cubed cream cheese after the main slow-cooking stage, then stir until it has melted.

When do I add the cheddar?

Stir in the 2 cups of shredded cheddar after the cream cheese has been added and melted.

Can I use a cheese other than cheddar?

Yes. While cheddar is the cheese listed in the main ingredients, the supplied notes explicitly say you can use any cheese.

How can I make the soup thinner?

The original recipe notes recommend adding extra broth for a thinner soup. No exact additional amount is specified.

When do I add the bacon?

Stir the measured ½ cup of bacon bits into the soup with the cheddar. You can also add extra bacon as a garnish when serving.

What do I garnish potato soup with?

The recipe calls for two sliced green onions and extra bacon as the finishing garnishes.

How long can I keep leftover potato soup?

The supplied recipe notes say leftovers can be stored in the refrigerator for up to 5 days.

How do I reheat the leftovers?

The supplied notes recommend reheating the potato soup either in the microwave or on the stovetop.

Related Recipes

• Slow Cooker Soup Recipes
• Potato Soup Recipes
• Bacon and Cheddar Recipes
• Creamy Soup Recipes
• Easy Slow Cooker Dinners

Recipe Card: Slow Cooker Potato Soup

Ingredients

• 2 lbs potatoes (diced)
• 4 cups chicken broth
• 8 oz cream cheese (cubed)
• 2 cups shredded cheddar cheese
• ½ cup bacon bits
• 1 onion (diced)
• 2 cloves garlic (minced)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 2 green onions (sliced, for garnish)

Instructions

1. In a silver slow cooker, combine the potatoes, chicken broth, onion, garlic, salt, pepper, and paprika.
2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
3. Add the cream cheese and stir until melted.
4. Stir in the cheddar cheese and bacon bits.
5. Serve in a white bowl.
6. Garnish with green onions and extra bacon.

Recipe Notes

• Use any potatoes or cheese.
• Add extra broth for a thinner soup.
• The supplied prep time is 5 minutes.
• The supplied notes list an 8-hour cook time, while the detailed directions specify LOW for 6–8 hours or HIGH for 3–4 hours.
• Extra bacon is suggested as a garnish, but no quantity is supplied.
• Store leftovers in the refrigerator for up to 5 days.
• Reheat leftovers in the microwave or on the stovetop.
• No serving yield or nutrition information was supplied.

Storage and Reheating

Store leftovers in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.