Around the four-hour mark, I usually check the potatoes by piercing one with a fork. If it slides in easily, I know it’s time to transform everything into that silky, comforting base. Sometimes I partially mash the potatoes right in the crock, and other times I use an immersion blender for just a few pulses. I’ve learned not to overblend because leaving some chunks of potato gives the soup a heartier, more satisfying feel.
Once the soup base has thickened, I stir in the cream cheese cubes, shredded cheddar, and heavy cream. This is always my favorite part because the soup immediately becomes velvety and rich as the cheeses melt down. If you stir slowly and patiently, you’ll see the transformation happen right in front of you — from a chunky broth to a luscious, creamy soup that smells like a combination of baked potatoes and warm chowder.
The final step is folding in the crumbled bacon and giving the soup a final taste for seasoning. Sometimes I add more salt, other times more pepper, and occasionally a little extra garlic powder if the mood strikes. I always garnish each bowl with chives and another pinch of bacon before serving. This soup thickens beautifully as it sits, so by the time everyone fills their bowls, it’s at that perfect spoon-coating consistency.
Pro Tips for Best Results
One thing I learned the hard way is not to add the cheese too early. I did that once, thinking it would save time, but it just caused the dairy to separate and stick to the sides of the slow cooker. Adding the cream cheese and cheddar only after the potatoes are tender guarantees a smooth, velvety finish. Trust me — don’t rush the cheese step.
Another trick I swear by is seasoning the broth generously at the beginning. Potatoes are like flavor sponges, and if your broth isn’t seasoned enough from the start, the soup can turn out bland no matter how much cheese you add later. I always taste the broth before closing the lid and adjust the salt and spices until it’s flavorful on its own.
I’ve tested this soup with different potato sizes, and smaller cubes always cook more evenly. Larger chunks tend to stay firm in the center, leaving you with inconsistent texture. Cutting them into ½-inch cubes ensures everything softens at the same pace. And if you’re someone who prefers super thick soups, you can reduce the broth by about half a cup or mash more potatoes at the end.
The last tip is about bacon: always cook it separately and stir it in at the end. When I tossed uncooked bacon into the slow cooker once, hoping it would infuse the soup, it turned rubbery and unpleasant. Crispy bacon folded in right before serving gives you the crunch and flavor you’re craving.
Common Mistakes to Avoid
The first mistake I made with this soup was using low-fat cream cheese. I thought it would lighten things up, but it actually caused the soup to turn grainy after heating. Full-fat cream cheese melts much smoother and makes a noticeable difference in texture. If you want to lighten the soup, reduce the cream instead — not the cream cheese.
Another common issue is overcooking the potatoes. If you let them cook too long on high, they can break down completely and leave the soup overly starchy. I prefer cooking on low because it gives much better control over texture and keeps the flavors balanced. Patience really pays off with slow cooker recipes like this.
I’ve also seen people skip the butter, assuming the soup won’t need it since there’s plenty of dairy. But that tablespoon of butter adds a richness that rounds out the broth beautifully. When I skipped it once, the soup felt like it was missing a layer of flavor. Don’t underestimate how much such a small amount can elevate the dish.(See the next page below to continue…)