Party Slow Cooker Chicken Bacon and Cheddar Potato Soup

Name: Party Slow Cooker Chicken Bacon and Cheddar Potato Soup
Prep time: 25 min
Total time: 25 min
Yield: 12 servings
Cuisine: American
Ingredients: 12 oz (340 g) thick-cut bacon, chopped into ½-inch pieces; 4 lb (1800 g) boneless, skinless chicken breasts, cut into 1-inch cubes; teaspoon kosher salt, to taste; teaspoon freshly ground black pepper, to taste; 3 whole large leeks, white and light green parts only, halved lengthwise, sliced into ½-inch half-moons, rinsed thoroughly; 4 lb (1800 g) russet potatoes, peeled and cut into ¾-inch cubes; 3 stalk celery stalks, sliced into ¼-inch pieces; 8 cup (1900 ml) low-sodium chicken broth; 2 teaspoon (2 g) dried thyme; 3 whole dried bay leaves; 4 cup (450 g) sharp white cheddar cheese, coarsely grated; 2 cup (475 ml) heavy cream; 3 tablespoon (24 g) cornstarch; 3 tablespoon (45 ml) whole milk; 1 teaspoon (2 g) smoked paprika (optional); ½ cup (14 g) fresh chives, finely sliced, for garnish (optional)

From the MyKitchenBank Kitchen

A creamy, satisfying slow cooker soup loaded with tender chicken, crispy bacon, roasted potatoes, and sharp cheddar cheese. The leeks add subtle sweetness and depth, while heavy cream creates a velvety texture. Perfect for feeding a crowd—make it ahead and let the slow cooker do the work.

Prep: 25 min
Cook: —
Wait: 8 hr
Total: 8 hr 25 min
Makes: 12 servings (about 1 cup each)

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Ingredients

12 servings

12 oz (340 g) thick-cut bacon, chopped into ½-inch pieces
4 lb (1800 g) boneless, skinless chicken breasts, cut into 1-inch cubes
teaspoon kosher salt, to taste
teaspoon freshly ground black pepper, to taste
3 whole large leeks, white and light green parts only, halved lengthwise, sliced into ½-inch half-moons, rinsed thoroughly
4 lb (1800 g) russet potatoes, peeled and cut into ¾-inch cubes
3 stalk celery stalks, sliced into ¼-inch pieces
8 cup (1900 ml) low-sodium chicken broth
2 teaspoon (2 g) dried thyme
3 whole dried bay leaves
4 cup (450 g) sharp white cheddar cheese, coarsely grated
2 cup (475 ml) heavy cream
3 tablespoon (24 g) cornstarch
3 tablespoon (45 ml) whole milk
1 teaspoon (2 g) smoked paprika (optional)
½ cup (14 g) fresh chives, finely sliced, for garnish (optional)

Equipment (9)

6-quart (5.7 L) slow cooker
Large cutting board
Chef's knife
Large skillet
Paper towels
Wooden spoon
Measuring cups and spoons
Ladle
Immersion blender (optional, for partial blending)

Steps

Before you start

Read the recipe to plan your timing—the soup cooks on low for 8 hours unattended
Prep all ingredients before turning on the slow cooker so you can simply add them and go
If your slow cooker is smaller than 6 quarts, halve the recipe to avoid overfilling

1
Cook the bacon
- In a large skillet over medium-high heat, cook the chopped bacon in batches until crispy, about 8–10 minutes total.
- Transfer with a slotted spoon to a paper towel-lined plate to drain.
- Pour off all but 1 tablespoon of bacon fat from the skillet and set the skillet aside.
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Ready when: Bacon is crispy and deeply browned
Tip: Don't skip cooking bacon separately—it keeps it crispy and won't become rubbery in the slow cooker.
2
Season and sear chicken
- Season the cubed chicken with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
- Add the chicken to the reserved skillet with bacon fat and sear over medium-high heat, stirring occasionally, for 5 minutes.
- The chicken does not need to be cooked through, just lightly browned on the outside to develop flavor.
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Ready when: Chicken is lightly browned on the exterior
Tip: Searing the chicken adds depth to the broth without adding extra fat—the bacon fat is all you need.
3
Sauté the aromatics
- Add the sliced leeks and celery to the skillet and sauté over medium heat, stirring often, for 4 minutes until the leeks begin to soften and release their aroma.
- This builds flavor and helps cook out excess water from the leeks.
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Ready when: Leeks are translucent at the edges and fragrant
Tip: Rinse leeks thoroughly between the layers to remove any hidden grit before slicing.
4
Transfer to slow cooker
- Transfer the seared chicken, cooked bacon, sautéed leeks, and celery to a 6-quart (5.7 L) slow cooker.
- Add the potatoes, chicken broth, dried thyme, and bay leaves.
- Stir well to combine, making sure the potatoes are mostly submerged.
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Ready when: All ingredients are combined and covered
Tip: Fill the slow cooker about two-thirds full for even cooking; don't exceed the max line.
5
Cook on low
- Cover the slow cooker and cook on low for 8 hours.
- The chicken will be very tender, the potatoes will be soft and beginning to break down, and the broth will be rich and flavorful.
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Ready when: Potatoes fall apart easily when pressed, chicken shreds when stirred
Tip: Resist the urge to lift the lid—every peek adds 15 minutes to cooking time.
6
Remove bay leaves
- Carefully open the slow cooker and fish out the bay leaves with a spoon or tongs.
- Discard them.
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Ready when: Bay leaves are removed
Tip: Use tongs to gently remove bay leaves so you don't splash yourself with hot broth.
7
Create a slurry
- In a small bowl, whisk together the cornstarch and whole milk until completely smooth with no lumps.
- This slurry will thicken the soup without making it cloudy.
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Ready when: Slurry is smooth and uniform
Tip: Whisk cornstarch well before adding to liquid—lumps won't dissolve in the hot broth.
8
Thicken the soup
- Switch the slow cooker to high.
- Slowly pour the cornstarch slurry into the soup while stirring constantly with a wooden spoon.
- Stir for 2–3 minutes until the soup noticeably thickens and becomes creamy, then stop stirring and allow it to settle for 1 minute.
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Ready when: Soup coats the back of a spoon and flows slowly
Tip: Add the slurry slowly while stirring to prevent lumps—rushing creates grainy texture.
9
Add cheese and cream
- Turn the slow cooker to low.
- Pour in the heavy cream and add the grated sharp cheddar cheese in two batches, stirring gently after each addition until the cheese is fully melted and incorporated.
- Do not boil—low heat prevents the cream from separating and the cheese from becoming grainy.
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Ready when: Cheese is completely melted and soup is smooth and velvety
Tip: Never boil cream-based soup—high heat breaks the emulsion and makes the cheese separate into greasy clumps.
10
Taste and season
- Taste a spoonful of soup.
- Season with additional kosher salt and freshly ground black pepper as needed.
- Stir in the smoked paprika if using, which adds a subtle smoky note that complements the bacon and cheddar.
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Ready when: Seasoning is balanced and suits your taste
Tip: Always taste before serving—slow cooker seasoning can be mild; don't be shy with salt and pepper.
11
Serve hot
- Ladle the soup into bowls and garnish each serving with a small handful of fresh sliced chives if desired.
- Serve immediately while hot and creamy.
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Ready when: Soup is ladled into serving bowls
Tip: Fresh chives add a bright, mild onion flavor and visual appeal that cuts through the richness.

Good to know

Tips

Plan ahead: this recipe requires 8 hours of slow cooking, so start early in the day or use the overnight option. Set a timer on your phone so you remember when the soup is done.
For a chunky texture, leave the soup as is. For a partially smooth, bisque-like consistency, use an immersion blender to purée 2–3 cups of soup directly in the slow cooker after adding the cheese, then stir to combine.
This recipe doubles easily for very large gatherings—use a second slow cooker if you have one, or make two batches sequentially. The timing and ingredients scale proportionally.
Fresh bacon lardons (thick-cut, small cubes) from a good butcher add superior flavor and texture to the finished soup compared to regular grocery store bacon.

Make ahead

Prep all ingredients the night before: cube the potatoes and store in water in the fridge to prevent browning, cook the bacon and store in an airtight container, chop the leeks and celery and store in separate airtight containers. In the morning, simply cook the chicken and sauté the aromatics as directed, then proceed with the recipe. The soup can also be made 1 day ahead: cool completely, cover, refrigerate, and gently reheat in the slow cooker on low for 1–2 hours before serving.

Storage & reheating

Refrigerate in airtight containers for up to 4 days. Freeze in freezer-safe containers or bags for up to 3 months. To reheat: thaw overnight in the fridge if frozen, then warm on the stovetop over medium-low heat, stirring occasionally, until steaming (do not boil, as the cream can separate). Add a splash of chicken broth or cream if the soup has thickened too much during storage.

Substitutions

sharp white cheddar cheese → aged gruyère or smoked gouda. Gruyère adds nutty complexity; smoked gouda amplifies the bacon flavor. Use the same weight and reduce added paprika by half since gouda brings its own smoke.
heavy cream → half-and-half or crème fraîche. Half-and-half yields a lighter soup; crème fraîche adds tang. Use the same volume. Crème fraîche is less likely to separate when reheated.
boneless, skinless chicken breasts → bone-in, skin-on chicken thighs. Thighs stay moister and more flavorful in long, slow cooking. Use 5 lb (2.3 kg) and remove bones before serving. Shred meat into bite-sized pieces.
large leeks → large onions (sweet or yellow). Two large onions (about 1.5 lb / 680 g), diced, deliver similar sweetness but lack leeks' subtle mineral quality. Add them in Step 3 the same way.