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Slow Cooker Creamy Potato Soup with Bacon

Slow Cooker Creamy Potato Soup with Bacon

  • Total Time: 8 hours 20 minutes
  • Diet: Not specified

Ingredients

Scale
  • 5 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional for a tiny kick)
  • 1/2 lb thick-cut bacon, cooked until crispy and crumbled
  • 1 cup heavy cream or half-and-half
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • Fresh chives, sliced for garnish

Instructions

  1. Step 1: Preparation Start by peeling your Russet potatoes and dicing them into uniform 1-inch cubes to ensure even cooking. Chop the yellow onion and mince the garlic. While you are prepping the vegetables, cook your bacon in a skillet until it is perfectly crispy. Drain the bacon on a paper towel, crumble it into small pieces, and set it aside. Grease the inside of your slow cooker with a bit of non-stick spray or butter to make cleanup easier later.
  2. Step 2: Slow Cooking Place the diced potatoes, chopped onion, minced garlic, salt, pepper, and chicken broth into the slow cooker. Stir the ingredients together so the seasonings are well-distributed. Cover the slow cooker and cook on Low for 7 to 8 hours, or on High for 3 to 4 hours. You will know it is ready when the potatoes are fork-tender and beginning to break apart at the edges.
  3. Step 3: Mashing and Thickening Once the potatoes are tender, use a potato masher or an immersion blender to reach your desired consistency. For a rustic soup, mash only half of the potatoes to leave some chunks. For a silky-smooth soup, blend the entire mixture until creamy. Once mashed, stir in the heavy cream and about half of the crumbled bacon. Let this cook on Low for another 15 to 20 minutes to allow the cream to heat through.
  4. Step 4: Finishing and Plating Just before serving, stir in the sour cream and shredded cheddar cheese until they are fully melted and incorporated. Ladle the hot soup into deep bowls. Top each serving with the remaining crispy bacon bits, an extra sprinkle of cheddar cheese, and fresh sliced chives. Serve immediately while hot and creamy.
  • Cook Time: 8 hours 20 minutes

Find it online: https://www.smilefood.net/slow-cooker-creamy-potato-soup-with-bacon/