Slow Cooker Creamy Potato Bacon Soup

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Of course! This Slow Cooker Creamy Potato Bacon Soup is the ultimate comfort food. It’s rich, hearty, and requires minimal effort. The slow cooker does all the work, melding the flavors together into a velvety, satisfying soup.

The Ultimate Slow Cooker Creamy Potato Bacon Soup

This recipe uses a simple trick at the end to create a luxuriously creamy texture without any risk of curdling.

Ingredients

· 6 slices thick-cut bacon, chopped
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 3 lbs russet potatoes, peeled and cubed (about 4-5 large potatoes)
· 4 cups chicken broth (low sodium preferred)
· 1 teaspoon dried thyme
· 1 teaspoon salt (adjust to taste)
· ½ teaspoon black pepper
· 1 cup heavy cream or half-and-half
· 2 cups shredded sharp cheddar cheese
· Optional for serving: Chopped chives, green onions, extra bacon, or sour cream.

Instructions

Step 1: Crisp the Bacon (The Flavor Foundation)

  1. In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet.

Step 2: Sauté the Aromatics

  1. Add the diced onion to the bacon fat in the skillet and cook for 4-5 minutes until softened.
  2. Add the minced garlic and cook for one more minute until fragrant. This step is optional but highly recommended for a deeper flavor base.

Step 3: The Slow Cooker Assembly

  1. Transfer the sautéed onions and garlic to your slow cooker.
  2. Add the cubed potatoes, chicken broth, dried thyme, salt, and pepper. Stir to combine.
  3. Reserve most of the crispy bacon for garnish, but stir a small handful into the soup for extra bacony flavor throughout.

Step 4: Cook Low and Slow

  1. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the potatoes are very tender.

Step 5: Thicken and Creamify the Soup

  1. Once the potatoes are fall-apart tender, you have two options:
    · For a Chunky & Creamy Soup: Use a potato masher right in the slow cooker to mash about half of the potatoes. This will naturally thicken the soup.
    · For a Smooth & Velvety Soup: Carefully ladle about half of the soup into a blender. Blend until smooth, then stir it back into the slow cooker. (Important: Do not overfill the blender with hot liquid, and vent the lid to allow steam to escape.)

Step 6: Add the Final Creamy Touches

  1. Stir in the heavy cream and shredded cheddar cheese.
  2. Cover and cook on HIGH for another 15-20 minutes, just until the cheese is melted and the soup is heated through. Taste and adjust seasoning if needed.

Step 7: Serve and Enjoy!

  1. Ladle the soup into bowls and top with the reserved crispy bacon, chopped chives, and an extra sprinkle of cheese.

Pro-Tips for a Perfect Soup:

· Don’t Skip the Bacon Sauté: Cooking the onions and garlic in the bacon fat adds an incredible depth of flavor that you can’t get by just adding everything raw to the pot.
· The Potato Choice: Russets are classic and break down easily to thicken the soup. For a firmer potato that holds its shape, use Yukon Golds or red potatoes.
· Avoid Curdling: By adding the dairy (cream and cheese) at the very end, you prevent it from separating during the long cooking process.
· Make it Lighter: Substitute the heavy cream with whole milk or evaporated milk. The soup will be less rich but still delicious.
· Add Veggies: Feel free to add diced carrots or celery in with the onions for extra flavor and nutrition.

This soup is even better the next day after the flavors have had more time to meld. Enjoy your cozy, homemade meal

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