Slow Cooker Creamy Potato Bacon Soup
This Slow Cooker Creamy Potato Bacon Soup is a cozy, hearty bowl of comfort food loaded with tender potatoes and crispy bacon, perfect for chilly evenings or winter gatherings.
Ingredients
- 6 slices bacon chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups russet potatoes peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 cup cheddar cheese shredded
- Salt and pepper to taste
- 2 stalks green onions sliced, for garnish
Instructions
- Place chopped bacon in the slow cooker and cook on High for 30 minutes or until crisp; remove bacon and set aside, leaving the rendered fat in the cooker.
- Add diced onion and garlic to the hot fat in the cooker and stir for 2–3 minutes until translucent and fragrant.
- Toss diced potatoes into the cooker, pour in chicken broth, sprinkle with salt and pepper, and give it a gentle stir.
- Cover and cook on High for 4 hours (or Low for 8 hours) until potatoes are tender when pierced with a fork.
- Use an immersion blender to pulse half of the soup until smooth, creating that signature creamy texture while still leaving chunks.
- Stir flour into heavy cream until smooth, then pour mixture into the cooker; add shredded cheddar, mix gently until melted.
- Ladle soup into bowls, sprinkle reserved bacon and sliced green onions on top, and dig in while it’s hot.
Notes
For an extra smoky kick, stir in a dash of smoked paprika or hot sauce. Leftovers store well in the fridge for up to 3 days.
Nutrition
Calories: 350kcal
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