Slow Cooker Creamy Potato Bacon Soup
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Slow Cooker Creamy Potato Bacon Soup

This creamy potato bacon soup is the perfect comfort food, rich and satisfying with a velvety texture. Made effortlessly in a slow cooker, it’s ideal for a busy weeknight or a cozy weekend meal. The combination of tender potatoes, crispy bacon, and creamy broth creates a hearty dish that warms you from the inside out.

The beauty of this recipe is its simplicity—set it in the slow cooker, and let it work its magic. The slow cooking process allows the flavors to meld perfectly, making this potato bacon soup even more delicious as it simmers. Top with fresh herbs and extra crispy bacon for an irresistible finish.

Ingredients:

  • 6 medium potatoes, peeled and diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh parsley or chives, for garnish

Directions:

  1. Prepare the Ingredients: Start by peeling and dicing the potatoes into bite-sized pieces. Dice the onion and mince the garlic. Cook the bacon until crispy and crumble it into small pieces. Set aside for later.
  2. Layer in the Slow Cooker: Add the diced potatoes, onion, and garlic to the slow cooker. Pour in the chicken broth, and season with salt, pepper, and dried thyme. Stir everything together.
  3. Cook on Low: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the potatoes are tender and easily pierced with a fork.
  4. Mash the Potatoes: Once the potatoes are tender, use a potato masher to mash the soup slightly, leaving some chunks for texture. This will give the soup a creamy yet rustic texture.
  5. Add Cream and Bacon: Stir in the heavy cream and crumbled bacon. Taste and adjust the seasoning if necessary. Let the soup cook for an additional 10–15 minutes to allow the flavors to meld together.
  6. Serve and Garnish: Ladle the soup into bowls, and top with shredded cheddar cheese (if using) and fresh parsley or chives. Serve hot and enjoy the comforting flavors.

Prep Time: 15 minutes | Cooking Time: 6–7 hours (Low) or 3–4 hours (High) | Total Time: 6–7 hours | Kcal: 350 | Servings: 6

 

FAQ

  1. Can I make this soup ahead of time? Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
  2. Can I use a different type of potato? While russet potatoes work best for a creamy texture, you can use Yukon gold potatoes for a slightly richer flavor. Avoid waxy potatoes as they won’t break down as well in the soup.
  3. Can I make this soup lighter? Yes, you can substitute the heavy cream with half-and-half or a lighter milk option for a less rich version. You can also skip the cheese or use a reduced-fat cheese.
  4. Can I freeze leftover potato bacon soup? Absolutely! Let the soup cool completely before transferring it to an airtight container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat on the stove.
  5. Can I add vegetables to this soup? You can add vegetables like carrots, celery, or spinach for extra flavor and nutrition. Just be sure to chop them finely and add them early on in the slow cooking process.