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A.k.a. the soup I could eat every day and never get tired of.
I’ll be honest — this chowder is less of a recipe and more of a love story.
There’s just something about it. It’s not flashy or “fancy” food. No hard-to-find ingredients. No twenty-step process. Just warm, creamy, bacon-y goodness that tastes like you’ve been cooking all day — even if you barely touched the stove.
I’ve made this chowder so many times I could probably do it in my sleep. (And I’m not convinced I haven’t.) It started as one of those “what can I throw in the slow cooker?” dinners on a chilly night years ago. I had some potatoes that needed using, bacon in the fridge, and… well, that’s really all it takes, isn’t it?
Now? It’s one of the meals my family actually cheers for. My kids ask for second helpings, even when they swore they weren’t hungry. Friends have requested the recipe more times than I can count. I’ve even made a double batch for a neighbor going through a hard time. That’s the kind of food this is — warm, soothing, generous.
And let’s be real — there are few greater pleasures in life than tearing off a hunk of crusty bread and dragging it through a bowl of this chowder.
Why You’ll Love This (Even If You Don’t Love Soup)
I get it — soup sometimes feels like a side dish pretending to be dinner. But this isn’t that.
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It’s hearty. Thick, creamy, and full of potatoes and bacon — this is soup that fills you up.
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Effortless slow-cooker magic. You toss it in before work and come home to dinner basically done.
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Big cozy flavor. It’s smoky, cheesy, herby, and just the right kind of salty.
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Flexible AF. Add stuff. Skip stuff. Make it yours.
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Leftovers are a blessing. And weirdly, it might taste even better the next day?
What You’ll Need (and What You Can Totally Swap)
Don’t worry — this isn’t one of those 47-ingredient recipes. You probably have most of this already.
The Main Characters:
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6 slices of bacon, diced – Thick-cut if you’ve got it. More if you’re snacky while cooking. (Guilty.)
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1 medium onion, chopped – Yellow or white; whatever’s on hand.
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3 garlic cloves, minced – Jarred garlic works. No judgment.
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5–6 large potatoes, peeled and cubed – Russets are classic, but Yukon Golds add creaminess. I’ve even mixed both.
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4 cups chicken broth – Low-sodium if you want more control over seasoning.
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1 tsp dried thyme – A little goes a long way; it adds this background note of “ohhh that’s good.”
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1 tsp salt & ½ tsp black pepper – Season to taste, of course.
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1 cup heavy cream – Rich, thick, makes everything dreamy.
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1 cup shredded cheddar cheese – Sharp cheddar is ideal, but mild works too.
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2 tbsp fresh parsley, chopped – Optional, but it makes it look nice and adds freshness.
Friendly Substitutions:
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No heavy cream? Use half-and-half. Or mix a little milk with melted butter in a pinch.
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Vegetarian? Skip the bacon, use veggie broth, and add smoked paprika for that depth.
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Need more veggies? Carrots, corn, or celery all play well here.
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Different cheese? Gouda, Monterey Jack, even Swiss — follow your cheesy heart.
How to Make It — Slow and Cozy
Don’t just skim this part — it’s more than “throw everything in and press go.” You want the flavor to build, and this method makes sure it does.
1. Crisp up the bacon
Start by tossing your diced bacon into a large skillet over medium heat. Let it do its thing — sizzling, curling, smelling like heaven — until it’s golden and crispy.
Scoop it out with a slotted spoon and set it aside on a paper towel-lined plate. Try not to eat all of it before the soup is done. (Or do. Just save some.)
Leave the bacon drippings in the pan. Trust me.
2. Sauté the onion and garlic in bacon love
Now add your chopped onion and garlic straight into those hot, bacon-y drippings. Stir them around for about 5 minutes, until the onions are soft and just starting to get a little golden.
The smell? Unreal. Like, “maybe I don’t even need the rest of the soup” good.
3. Build your base in the slow cooker
Pour that onion-garlic goodness right into the slow cooker. Add the cubed potatoes, broth, thyme, salt, and pepper. Stir it gently — it’s going to look humble right now, but just wait.
Cover and set your slow cooker to low for 6 to 8 hours. You can do high for 3–4 hours in a rush, but low and slow is where the magic happens.
4. Mash it (just a little)
Once the potatoes are tender — like, fall-apart soft — take a potato masher and lightly mash some of them right in the slow cooker. Don’t turn it into baby food. You just want to break a few up to thicken the chowder naturally.
This step = game-changer. Thick and luscious without needing flour.
5. Stir in the good stuff
Now pour in your heavy cream and stir in the shredded cheddar cheese. It’ll melt right in and turn the soup into a creamy dream.
Let it cook on low for another 20 to 30 minutes, just enough for everything to meld.
6. Finish with bacon and parsley
Right before serving, stir in your crispy bacon (unless you already ate it all — I warned you). Sprinkle with parsley if you want to feel fancy.
Ladle it into bowls. Serve with warm bread or rolls. Then brace yourself for second helpings.
Want to Make It Yours? Here’s How
This chowder’s super chill. It doesn’t care if you mess with it. In fact, it kind of likes the attention.
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Add corn – Sweet kernels add a nice pop and balance the richness.
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Make it spicy – A dash of cayenne or a spoonful of chipotle in adobo = smoky heat.
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Go cheesy wild – Mix in different cheeses. Gruyère, fontina, or even a little cream cheese.
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No slow cooker? You can totally do this on the stovetop in a Dutch oven. Just simmer until potatoes are soft, then follow the rest of the steps.
How to Store, Reheat, and Love It Again Tomorrow
Leftovers? You’re in luck. This soup was made to be reheated.
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Fridge: Store in an airtight container up to 4 days. Reheat gently — stovetop is best, but microwave works fine too.
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Freezer: Technically yes… but dairy and potatoes don’t always freeze great. If you must freeze, do it before adding cream and cheese.
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Revive leftovers: Add a splash of milk or broth when reheating if it thickens too much. Stir gently, heat slowly, and it’s like new again.
Cozy Final Thoughts (From Someone Who’s Probably Making This Again Tomorrow)
You know how some meals become part of your story? Like you start making them just because they’re easy, and suddenly they’re the ones you turn to when you’re tired, or celebrating, or sharing a quiet night with someone you love?
This chowder became that for us. It’s the kind of meal that doesn’t just feed people — it nurtures them. And when the days get long or the nights get cold or you just need something to go right, this soup shows up for you.
So try it. Make it your own. Eat it on the couch under a blanket. Eat it with people you love. And if you end up eating it three nights in a row like we sometimes do?
Well… you’re in good company.
Let me know if you make it — seriously. I love hearing your tweaks, stories, or even what you served it with (grilled cheese? A pickle? Wine?). Drop a comment, send a photo, or just say hi.
Until then, stay warm and keep feeding your people the good stuff.
Slow Cooker Hearty Potato Bacon Chowder
Ingredients
- 6 slices bacon diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 5-6 large potatoes peeled and cubed
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tbsp fresh parsley chopped
Instructions
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
- Add the chopped onion and minced garlic to the skillet with the bacon drippings and cook until the onion is translucent, about 5 minutes.
- Transfer the cooked onion and garlic to your slow cooker. Add the cubed potatoes, chicken broth, dried thyme, salt, and black pepper. Stir to combine.
- Cover the slow cooker and cook on low for 6–8 hours, or until the potatoes are tender.
- Once the potatoes are tender, use a potato masher to slightly mash some of the potatoes in the slow cooker. This will help thicken the chowder.
- Stir in the heavy cream and shredded cheddar cheese until well combined. Continue cooking on low for an additional 20–30 minutes, until the cheese is melted and the chowder is heated through.
- Just before serving, stir in the cooked bacon and sprinkle with fresh parsley. Serve hot with your favorite sides.
Notes
Nutrition