Equipment Needed
- 6-quart or larger slow cooker (Crock Pot)
- Large skillet
- Measuring cups and spoons
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Ladle
Step-by-Step Instructions
First, I get my bacon cooking in the large skillet over medium heat. You want it crispy, because that texture is wonderful as a garnish later. While that’s sizzling away, I dice my onions and potatoes. This is the bulk of the prep work, so I put on some music and take my time. Once the bacon is done, I pull it out to cool and crumble, but I carefully pour all but about two tablespoons of that glorious bacon fat out of the skillet. Into that reserved fat, I sauté the diced onion just until it softens and turns translucent, about 5 minutes, adding the minced garlic for the last minute. This step is a flavor game-changer—it takes the raw edge off the onions and infuses everything with a smoky, savory base that you just can’t get from dumping raw onions in the pot.
Now, it’s assembly time. I add the diced potatoes, the sautéed onion and garlic, the chicken broth, smoked paprika, and black pepper to the slow cooker. I give it one good stir, pop the lid on, and set it to cook on LOW for 7-8 hours or HIGH for 4 hours. The long, slow cook is what breaks the potatoes down perfectly, making them tender enough to thicken the soup naturally. I’ve rushed it on high before when I was short on time, but I truly prefer the low and slow method for the most consistent texture.
When the potatoes are fork-tender, it’s time for the magic. I take my wooden spoon and gently mash about half of the potatoes right in the pot. This creates a naturally creamy, thick base without needing any flour. Then, I add the cubes of softened cream cheese and the shredded cheddar. The key here is to add the cream cheese in small pieces and stir constantly until it’s fully melted and incorporated. If you just plop the whole block in, you’ll be chasing unmelted lumps for ages—I learned that the hard way!
Finally, I stir in the heavy cream and about two-thirds of the crumbled bacon, saving the rest for topping. I let it all cook on the WARM setting for another 20-30 minutes, just to let the flavors marry and the soup heat through completely. This is when I do my final taste test, adding a pinch more salt if needed (the bacon and cheese are already salty, so go easy). The transformation is incredible—it goes from a brothy potato mixture to a luxuriously creamy, chowder-like soup.(See the next page below to continue…)