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To create this creamy bowl of goodness, you’ll need to gather a handful of wholesome ingredients that not only contribute to the soup's texture but also enhance its flavor. Here’s what you’ll need:

Crockpot Baked Potato and Bacon Soup

Warm up your chilly evenings with this Creamy Crockpot Baked Potato and Bacon Soup, the ultimate comfort food! Packed with Yukon gold potatoes, crispy bacon, and rich cheddar cheese, this soup simmers in your crockpot, allowing the flavors to meld beautifully. Perfect for busy days, it's easy to prepare and provides a cozy, inviting meal. Serve it with crusty bread for a heartwarming dinner that brings happiness to the table. Embrace the nostalgia and warmth of homemade soup with every spoonful!
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Ingredients
  

4 large Yukon gold potatoes, peeled and diced into 1-inch cubes

6 slices of thick-cut bacon, chopped into small pieces

1 medium onion, finely diced

3 cloves of garlic, minced

4 cups low-sodium chicken broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon paprika (optional, for extra warmth)

1 teaspoon dried thyme

1 cup green onions, sliced, for garnishing

Additional cheese and crispy bacon pieces for topping

Instructions
 

Prepare the Bacon: In a large skillet set over medium heat, cook the chopped bacon until it becomes crispy and golden brown, about 5-7 minutes. Once done, use a slotted spoon to transfer the bacon onto a paper towel-lined plate to absorb excess grease. Reserve a few pieces for serving later.

    Sauté Aromatics: In the same skillet with remaining bacon drippings, add the diced onion. Sauté for about 5 minutes until the onions are soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat and set aside.

      Combine Ingredients in the Crockpot: In your crockpot, layer in the diced potatoes, the sautéed onion and garlic mixture, and the crispy bacon (save some for garnish). Pour in the chicken broth, and add the salt, pepper, paprika, and thyme. Mix everything gently to ensure the potatoes are coated in the broth.

        Cook the Soup: Cover the crockpot with its lid and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are tender enough to easily pierce with a fork.

          Blend for Creaminess: When the potatoes are cooked through, use an immersion blender to blend the soup directly in the crockpot until smooth. If you prefer a chunkier soup, blend only half of it, leaving some potato pieces for texture.

            Incorporate Cream and Cheese: Stir in the heavy cream and shredded sharp cheddar cheese, mixing until the cheese has melted and the soup is creamy. Taste and adjust the seasoning, adding more salt or pepper if desired.

              Serve the Soup: Carefully ladle the warm soup into bowls. Add a sprinkle of additional shredded cheese, crispy bacon pieces, and fresh sliced green onions on top for a touch of color and flavor. Enjoy this comforting bowl of deliciousness!

                Prep Time, Total Time, Servings: 15 minutes | 7 hours 15 minutes | 6 servings.

                  - Presentation Tips: For a homely touch, serve with crusty bread on the side and add a sprinkle of paprika over the soup before garnishing for added color.