Slow Cooker Creamy Potato Bacon Soup

This slow cooker creamy potato bacon soup is the perfect cozy bowl of comfort for chilly days. With tender potatoes, smoky bacon, and a rich, velvety broth, it delivers classic homestyle flavor with almost no effort. Everything simmers low and slow, allowing the potatoes to soften and the seasonings to meld beautifully. A touch of half-and-half and evaporated milk adds silky richness at the end. Serve it for weeknight dinners, meal prep, or anytime you want an easy, warming soup.

Ingredients

  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 onion, finely chopped
  • 2 (10.5-ounce) cans condensed chicken broth
  • 2 cups water
  • 5 large potatoes, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon ground white pepper
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 (12-ounce) can evaporated milk

Directions

  1. Cook bacon and onion in a skillet over medium-high heat until bacon is browned and onions are soft; drain excess grease.
  2. Transfer bacon and onion to the slow cooker.
  3. Add chicken broth, water, potatoes, salt, dill, and white pepper; stir to combine.
  4. Cover and cook on Low for 6–7 hours, stirring occasionally.
  5. Whisk together flour and half-and-half, then stir into the soup with the evaporated milk.
  6. Cover and cook an additional 30 minutes, or until thickened and creamy.

Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes
Kcal: 340 kcal (per serving) | Servings: 6

Tips

  • For extra depth, reserve a bit of browned bacon to sprinkle on top just before serving.
  • Leftovers thicken in the fridge—add a splash of milk or broth when reheating to loosen the soup.

FAQ

Can I use russet or Yukon Gold potatoes?
Yes—both work well; Yukon Golds stay slightly creamier.

Can I add cheese?
Absolutely; stir in 1 cup shredded cheddar at the end for a cheesy version.

Can this be made on High instead of Low?
Yes—cook 3–4 hours on High, then finish with the dairy mixture.

Can I freeze this soup?
Dairy-based soups don’t freeze perfectly, but it can be done; expect slight texture changes.

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