Equipment Needed
- 6-quart or larger slow cooker (Crock Pot)
- Skillet (for optional bacon cooking)
- Immersion blender or standard blender (optional, for texture)
- Measuring cups and spoons
- Sharp knife and cutting board
- Ladle
Step-by-Step Instructions
I start by piling the foundational ingredients right into the slow cooker. I add the diced potatoes (skin-on for extra flavor and nutrients), the diced onion, and the minced garlic. Then, I pour in the chicken broth—just enough to barely cover the potatoes. I sprinkle in the garlic powder, black pepper, and that crucial smoked paprika. I give everything a gentle stir, pop on the lid, and set the cooker to LOW for 6-7 hours or HIGH for 3-4 hours. I prefer LOW for the most tender potatoes and melded flavors. The hardest part is waiting as the incredible smell starts to build.
When the potatoes are fork-tender and practically falling apart, it’s time for the magic. If you like a completely smooth soup, you can use an immersion blender right in the pot to puree about half of it. I prefer a chunkier texture, so I use a potato masher right in the crock and give it about 10-15 good mashes. This thickens the broth beautifully while leaving plenty of hearty potato pieces. This is when the soup transforms from a broth with chunks to a creamy, cohesive pot of comfort.
Now, for the rich, decadent finish. I turn the slow cooker to the WARM setting. I add the cubed, softened cream cheese and the shredded cheddar. I stir slowly and continuously until the cheeses are fully melted and the soup is wonderfully smooth and creamy. This patience is key; adding cheese to boiling soup can make it separate and become grainy. Then, I stir in the heavy cream and most of the crumbled bacon (save a handful for topping!), letting everything warm through for another 15-20 minutes. The soup will thicken further as it sits.(See the next page below to continue…)