Crockpot & Slowcooker Recipes/ Main Dishes/ Recipes/ Soups

Magpie’s Cheesy Bacon Potato Soup

Craving this soup while sick with a cold and only having myself to make it was a conundrum and a half. Should I get off the couch and make it for  supper after dreaming about it or just have a tomato sandwich and a nap, leaving the family to fend for themselves later on?

The craving won.

This soup was published on my site before, but thanks to The Great Website Crash of ’10, it is one of the posts that I was never able to recover pictures for. I kept the recipe in my drafts – luckily because I have had many reader requests for it since the Crash- and just waited for the moment I could take a new picture and fix the post up.


So here’s my new, fixed up post for one of my favorite soups that I have ever whipped up. Salty, creamy, bacony awesomeness.

This is comfort food at it’s finest.

Ingredients Needed:

5 strips of bacon
1/3 cup of chopped onion
2 cloves of garlic
3 tbsp of butter
4 tablespoons of flour
1/2 tsp onion powder
1 teaspoon of parsley
1/2 teaspoon of basil
4-5 cups of chicken broth made from bouillon
3 large russet potatoes cubed (about 4 cups after chopped)
1 cup of whole milk
1 cup of Tex Mex cheese (and more if you want to top the soup with it)
Sour cream- if you want to top the soup with it

Make sure to use russet potatoes in this recipe as you want them to slightly fall apart and make the soup a little bit thick and starchy.

You need a fairly strong-tasting salty chicken broth base to make this great. I found Knorr bouillon in a jar that you just add to the water and it dissolves SO much easier. LOVE IT.  When making the boullion keep in mind you are adding salty bacon to the soup as well so err on the side of caution and don’t make it AS strong as you like it, make it a little less.  You can always add more in once you taste the sodium that your bacon has added to the soup. Bacon’s vary so greatly that a super salty piece could send this soup over the brink of too-salty no return!

When I placed it in the ramekins to get a nice picture, the thought occurred to me what a fantastic party food this is! Small bowls for your guests to help themselves from a steaming crock pot of soup, with perhaps some soft potato bread on the side. In fact, if I get around to issuing the invitations for the Christmas open house I think I want to have, this is on the menu.

Which means that I have to come up with a vegetarian option as well.

If and when you serve this, wait until right before guests arrive to stir in the milk and make sure that you stir it occasionally to prevent a gruesome skin on top. I think this would just be amazing!

Is everyone gearing up for Christmas yet? Shopping started or even done? I’m ahead of the game this year which means I am going to fall behind at any second, that’s just the way it goes for Christmas.

Happy Monday!


Kitchen Magpie

0 from 0 votes
Magpie’s Cheesy Bacon Potato Soup
Prep Time
15 mins
Cook Time
4 hrs
The BEST potato soup out there, bacon, salty, cheesy goodness!
Course: Soup
Author: Karlynn Johnston
  • 5 strips of bacon1/3 cup of chopped onion2 cloves of garlic1/2 tsp onion powder1 teaspoon of parsley1/2 teaspoon of basil4-5 cups of chicken broth made from bouillon3 cups large russet potatoes cubed about 4 after chopped3 tbsp of butter4 tablespoons of flour1 cup of whole milk1 cup of Tex Mex cheese and more if you want to top the soup with itSour cream- if you want to top the soup with it
  1. Peel and chop up your Russet potatoes and place in the crockpot.Make 4-5 cups of chicken broth, making sure it's enough to cover the potatoes and pour into the crockpot.Add the spices into the crockpot and stir in.Crisp your bacon, the crumble into small pieces, reserving 2-3 Tbsp of the bacon grease.Add the bacon to the soup.Saute the onions and garlic in the bacon grease until they are soft, then add to the soup.Cook in the crockpot on high for 3-4 hours, until the potatoes are slightly falling apart and the broth is cloudy.When the soup is ready, cooked potatoes and slightly falling apart, you need to make a roux. (Flour/butter/milk thickener)In a medium size pot over low heat, melt the butter. Stir in the flour until it's combined,it will be all clumped together, this is ok. Next, little by little, stir in the milk making sure that the milk is absorbed into the flour without making it lumpy. Eventually the mixture will be smooth.When all of the milk has been added and the mixture is smooth, add in the cheese and stir until melted.Move your potatoes to one side of the pot so there is a soup surface to mix in.Whisk in your milk/cheese sauce into the crockpot. Cook for another 30 minutes or so, stirring occasionally so there isn't a skin on the surface.Serve and top with the Tex Mex cheese, extra parsley, extra bacon, you name it, it will work!
Nutrition Facts
Magpie’s Cheesy Bacon Potato Soup
Amount Per Serving (8 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.




  • Reply
    Simple Cheddar & Chive Biscuits - The Kitchen Magpie
    September 11, 2016 at 8:15 am

    […] now, at this time of year, I’d pair these cheddar and chive biscuits with my popular Cheesy Bacon & Potato Soup.  It’s a nice, heavy soup and soon we aren’t going to feel like eating something this […]

  • Reply
    Potatoes: Not Just Another Boring Side Dish - Table Talk
    August 11, 2016 at 4:53 pm

    […] way to use up potatoes. Soup is an excellent side dish or main entrée, whichever you prefer. My Cheesy Bacon Potato Soup is a main meal in itself but perhaps a Light Potato Soup is what you’re looking […]

  • Reply
    Anne Dial
    May 13, 2015 at 2:15 pm

    looks delicious

  • Reply
    October 5, 2014 at 2:12 am

    NurseLovesFarmr At least my soup makes it to church once in a while…..

    • Reply
      October 5, 2014 at 3:03 am

      KitchenMagpie: NurseLovesFarmr At least my soup makes it to church once in a while…..” Haha you’re hilarious! They love it!

  • Reply
    October 4, 2014 at 11:04 pm

    NurseLovesFarmr cheese and bacon in a soup? Sounds

    • Reply
      October 5, 2014 at 1:31 am

      farmerjleach: NurseLovesFarmr cheese and bacon in a soup? Sounds ” I forgot the main component potatoes!!

    • Reply
      October 5, 2014 at 2:03 am

      farmerjleach it’s a KitchenMagpie recipe…

      • Reply
        October 5, 2014 at 2:08 am

        NurseLovesFarmr fantastic thanks a bunch

  • Reply
    December 1, 2013 at 1:07 am

    Thank you so much for this great recipe and for putting it in the form of a recipe card. Tripled the recipe for Soup Sunday at church tomorrow and I know it will be all gone!

  • Reply
    October 29, 2013 at 1:16 am

    I’m not a whizz with cooking terms and it would sure be helpful to have this in the Recipe Box widget…I don’t even know what a roux is…

    • Reply
      October 29, 2013 at 1:55 am

      I mustered my way through, took what food knowledge I had (I know what a roux is and I didn’t even know it! 😉 ) and it is DELICIOUS! I would ask kindly to make the instructions more clear for us non-foodies! 😉

  • Reply
    October 28, 2013 at 9:21 pm

    Call me tired and not really understanding all the terminology (roux!?) but do you just do the potatoes in the broth for 3-4 hours on high and then do the rest of the steps? I’m having a very dumb moment here!

  • Reply
    December 8, 2011 at 3:22 am

    I made this for dinner tonight and it was WONDERFUL!!! Oh my word…I love potato soup, but I’ve never had one like this.The flavour was out of this world! I used fresh thick cut smoked bacon from my local butcher, and it gave it a slightly smoked taste. I also used 2% milk, which was a bit of a mistake because my roux was a bit thinner than I would have liked, but it was still heavenly. Thank you so much for this AWESOME recipe!

    • Reply
      December 9, 2011 at 12:10 am

      Glad you liked it! It’s my favorite soup ever but soo not healthy ;). The best things in life usually are.

  • Reply
    April 26, 2010 at 12:58 am

    Tried this the other day, and it was fantastic! I added some nutmeg to the roux (just love nutmeg in anything creamy!) and used 1% milk instead of whole. Turned out really good. One of the kids liked it, which I count as a success considering how fussy they are! It is really good with herb and garlic biscuits-although I had the leftovers with some fresh dinner rolls (they were still warm) from a local bakery and that was very yummy too!

  • Reply
    March 17, 2010 at 11:04 pm

    Pretend this is a real drum roll…………..HORRAY!!!! HORRAY!!! HORRAY!!! The potato soup was fantastic!! I topped it off with the shredded cheese, green onion, and bacon (by the way, I have never broiled bacon like that before and it turned out superb!!) Funny story…looking over the recipe, oh ya…I have… everything. Then, as I was making the soup. I read DO NOT use stock in the box. Brought back memories of when I made your pumpkin muffins and you said DO NOT add any more pumpkin then needed. And..silly me I figured what’s the big whoop if I add the rest of whats in the can. WRONG!!! ME….learned quickly from last time. So, my mom saved the day and brought over bouillon!!! Thank God, for Mom’s eh!!!! Soup was even better than our favorite restaurant for potato soup!!!!!! I’m applauding now!!

  • Reply
    March 16, 2010 at 3:59 pm

    I’m printing recipe as we speak. Can’t wait to try it! Thanks, Karlynn!

  • Reply
    March 16, 2010 at 3:12 pm

    If you love this should definitely find a recipe for Cream of Potato and Leek. Yummy!!!

  • Reply
    March 16, 2010 at 2:09 pm

    I love the recipes you post. This one looks incredible!

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