Comfort food at its best! Perfect in a mug by the fireplace or served up in your best china on Christmas Eve. This slow cooker potato-bacon soup is a crowd pleaser.
I made up this recipe when I had friends coming over on a cold night and they all loved it. I promised to share my recipe, so here it is. Enjoy!
This slow cooker creamy potato bacon soup is going to be a new family-friendly favorite. It’s easy to make so it’s perfect for a weeknight dinner, and reheats really well so it’s great for meal prep.
It’s full of flavor and one of our go-to recipes for fall and winter.
Ingredients
6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk
How To Make Slow Cooker Creamy Potato Bacon Soup
Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.