There is something mighty satisfying about setting out a big slow cooker of potato soup when the evenings start to hint at fall, even while the last of summer is still hanging around the block. This 5-ingredient slow cooker bacon potato soup leans on good old Cubed Blazer Russet Potatoes for that hearty, velvety texture folks love, and it is just the sort of no-fuss dish that can feed neighbors drifting in and out of a backyard gathering. It has that practical Midwestern spirit too—simple pantry ingredients, plenty to share, and enough comfort in one bowl to make people swear you worked far harder than you did.
Serve this soup with a platter of crackers, thick slices of buttered toast, or warm rolls for dipping, and if you are feeding a crowd, a crisp green salad or a tray of late-summer tomatoes makes a nice fresh partner alongside all that creamy richness. For a block party table, I like to set out a little extra bacon and chopped chives so folks can dress up their own bowls, and a pitcher of iced tea or cold apple cider fits right in.
5-Ingredient Slow Cooker End-of-Summer Block Party Velvety Bacon Potato Soup using Cubed Blazer Russet Potatoes
Servings: 8
Ingredients
2 pounds Cubed Blazer Russet Potatoes
1 medium yellow onion, finely chopped
6 cups chicken broth
8 ounces cream cheese, softened and cubed
8 slices bacon, cooked crisp and crumbled
Directions
1. Add the Cubed Blazer Russet Potatoes and chopped onion to the slow cooker, then pour in the chicken broth. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender.
2. Once the potatoes are soft, use a potato masher to mash some of them right in the cooker, leaving a few chunks for texture. Stir in the cream cheese and about three-quarters of the crumbled bacon.
3. Cover again and cook for 15 to 20 minutes, then stir well until the cream cheese melts completely and the soup turns smooth and velvety. If you like it thinner, stir in a splash more broth or hot water.
4. Ladle the soup into bowls and scatter the remaining bacon over the top. Serve hot, with a little chopped chive if you have some on hand for garnish.
Variations & Tips
Make it extra smooth: If your family likes a silkier soup, use an immersion blender for a few quick pulses after the potatoes are tender, then stir in the cream cheese and bacon. Leave a few little chunks so it still feels like good old-fashioned potato soup.
Stretch it for a crowd: For a big neighborhood gathering, you can add an extra cup or two of broth and another handful of potatoes without changing the spirit of the recipe. Just give it a little extra cooking time and taste before serving so the texture stays rich and balanced.
Dress it up at the table: Even with just five main ingredients, this soup welcomes a little extra flourish at serving time. Set out chopped chives, black pepper, shredded cheddar, or a spoonful of sour cream so everyone can make their bowl their own.