Of course! This Slow Cooker Creamy Potato Bacon Soup is the ultimate “set it and forget it” comfort meal. It’s rich, hearty, and requires minimal effort for maximum flavor.
Slow Cooker Creamy Potato Bacon Soup
This recipe uses a simple trick to create a luxuriously creamy texture without the cream curdling, by adding the dairy at the very end.
Prep Time: 20 minutes
Cook Time: 6-8 hours on Low (or 3-4 hours on High)
Servings: 6
Ingredients
For the Slow Cooker:
· 6 cups (about 2 lbs) Russet or Yukon Gold potatoes, peeled and diced into ½-inch cubes
· 1 medium yellow onion, finely diced
· 3 cloves garlic, minced
· 4 cups (32 oz) chicken broth
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon dried thyme or Italian seasoning
· ½ teaspoon paprika (optional, for a little depth)
For the Roux (To Thicken):
· ½ cup (1 stick / 113g) unsalted butter
· ½ cup all-purpose flour
To Finish & Garnish:
· 1.5 cups heavy cream, half-and-half, or whole milk*
· 1 cup sour cream
· 2 cups shredded sharp cheddar cheese
· 1 lb bacon, cooked until crispy and crumbled
· Sliced green onions or chives for garnish
Heavy cream will yield the richest, creamiest result that is most resistant to curdling. Half-and-half is a great middle ground. Whole milk will work but result in a thinner soup.
Instructions
- Cook the Bacon: In a skillet, cook the bacon until very crispy. Transfer to a paper towel-lined plate to drain. Once cooled, crumble or chop it. Reserve about 2 tablespoons of the bacon fat. (This adds incredible flavor, but you can skip this and use all butter if you prefer).
- Combine in Slow Cooker: Place the diced potatoes, onion, garlic, chicken broth, salt, pepper, thyme, and paprika into the slow cooker. Stir to combine.
- Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The soup is ready when the potatoes are very tender and can be easily pierced with a fork.
- Make the Roux (30 minutes before serving): About 30 minutes before you’re ready to eat, melt the butter (and the 2 tablespoons of reserved bacon fat, if using) in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for about 1-2 minutes until it’s bubbly and golden. This is your “roux,” and it will thicken the soup.
- Thicken the Soup: Ladle about 1-2 cups of the hot broth from the slow cooker into the roux, whisking vigorously until it’s very smooth. This tempers the roux and prevents lumps. Pour this thickened mixture back into the slow cooker and stir to combine.
- Mash (Optional): For a thicker, creamier base, you can use a potato masher to lightly mash some of the potatoes right in the slow cooker. Leave plenty of chunks for texture.
- Add Dairy and Cheese: Turn the slow cooker to the WARM setting (or off). Stir in the heavy cream, sour cream, and shredded cheddar cheese until the cheese is melted and the soup is creamy. Adding the dairy at the end, with the heat off, prevents curdling.
- Serve: Ladle the soup into bowls and garnish generously with the reserved crumbled bacon, more shredded cheddar, and a sprinkle of green onions.
Success Tips & Variations
· The Roux is Key: Don’t skip making the roux. It creates a stable, creamy base that won’t separate or become watery.
· Avoid Curdling: Always add cold cream and sour cream to a warm (not boiling) soup. Turning the slow cooker off or to warm before adding the dairy is the best practice.
· Lighter Version: Use whole milk instead of cream, low-fat sour cream, and reduce the cheese. You can also use turkey bacon.
· Crockpot Liners: For the easiest cleanup, use a slow cooker liner before adding your ingredients.
· Add Vegetables: Feel free to add diced carrots or celery in with the potatoes for extra flavor and nutrition.
· Texture Preference: For an ultra-smooth soup, use an immersion blender directly in the slow cooker to puree it to your desired consistency before adding the roux.
Enjoy this incredibly easy and satisfying soup! It’s perfect for a busy day when you want a hot, homemade meal waiting for you.