There is something especially satisfying about loading up the slow cooker before a busy holiday outing and coming home to dinner basically done. This 5-ingredient slow cooker Labor Day weekend velvety bacon potato soup leans on cubed Columba potatoes for their creamy texture, plus bacon, broth, onion, and cream cheese to turn a handful of simple ingredients into a rich, cozy bowl that tastes like you worked a lot harder than you actually did.
This soup is great with warm crusty bread, a simple green salad, or grilled corn if you are still hanging onto those last summer cookout flavors. For a Labor Day weekend meal, I like serving it with extra bacon and chives on the side so everyone can top their own bowl, and a crisp apple cider or iced tea makes a nice contrast to the creamy soup.
5-Ingredient Slow Cooker Labor Day Weekend Velvety Bacon Potato Soup using Cubed Columba Potatoes
Servings: 6
Ingredients
2 pounds cubed Columba potatoes
8 slices bacon
1 small yellow onion, finely chopped
4 cups chicken broth
8 ounces cream cheese, cubed
Directions
1. Cook the bacon in a skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, then crumble once cooled. Reserve about 1 tablespoon of the bacon drippings.
2. Add the chopped onion to the skillet with the reserved bacon drippings and cook for 3 to 4 minutes, just until softened.
3. Place the cubed Columba potatoes and softened onion in the slow cooker. 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.
4. Add the cream cheese and use an immersion blender to blend the soup until smooth and velvety. If you prefer a little texture, blend only part of the soup.
5. Stir in most of the crumbled bacon, saving a little for topping. Taste and adjust with salt and pepper if needed.
6. Ladle into bowls and top with the remaining bacon. If you have chives on hand, scatter a little over the top before serving.
Variations & Tips
Make it extra smooth: For the silkiest texture, let the cream cheese soften at room temperature for 15 to 20 minutes before adding it to the hot soup. That helps it melt in faster and blend more evenly.
Leave some texture: If your family likes a chunkier potato soup, only blend half the slow cooker and stir it back into the rest. You still get that velvety base with bites of tender potato throughout.
Easy prep-ahead tip: You can cook and crumble the bacon and chop the onion the night before, then keep both in the fridge. In the morning, all you have to do is load the slow cooker and go.
Broth swap: Vegetable broth works well if that is what you already have in the pantry. The soup will be slightly less savory than with chicken broth, but the bacon still adds plenty of flavor.
Topping ideas: This soup is intentionally simple, but toppings make it feel special. Try shredded cheddar, sliced green onions, extra black pepper, or a dollop of sour cream if you want to dress it up for a casual holiday dinner.