Description of this recipe: This Slow Cooker Creamy Potato Bacon Soup is the epitome of comfort food. It’s rich, hearty, and packed with flavor, thanks to crispy bacon, tender potatoes, and a creamy, decadent broth. This recipe is incredibly easy to make, primarily hands-off, and perfect for busy weeknights or cozy weekends. The slow cooker does most of the work, transforming simple ingredients into a deeply satisfying and soul-warming soup that everyone will love. The aroma alone, as it simmers throughout the day, is enough to make your mouth water!
Why you will love this recipe:
- Effortless Comfort: Let’s face it, life gets hectic. This recipe requires minimal effort, allowing you to enjoy a delicious, home-cooked meal without spending hours in the kitchen. The slow cooker is your best friend here, doing all the heavy lifting while you go about your day.
- Unbelievable Flavor: The combination of smoky bacon, savory chicken broth, creamy potatoes, and a hint of dill creates a symphony of flavors that will tantalize your taste buds. The slow cooking process allows these flavors to meld and deepen, resulting in a soup that’s far more complex and delicious than you’d expect.
- Customizable: This recipe is a blank canvas for your culinary creativity. Feel free to add your favorite vegetables, spices, or toppings to create a soup that perfectly suits your preferences. Want to add some heat? A pinch of red pepper flakes will do the trick. Prefer a cheesier soup? Stir in some shredded cheddar cheese before serving. The possibilities are endless!
- Perfect for Meal Prep: This soup is even better the next day, making it ideal for meal prepping. Make a big batch on Sunday and enjoy it for lunch or dinner throughout the week. It’s also freezer-friendly, so you can store any leftovers for a quick and easy meal on a busy day.
- Crowd-Pleaser: Whether you’re feeding a family of four or hosting a large gathering, this soup is guaranteed to be a hit. It’s a comforting and satisfying meal that appeals to all ages and palates.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bacon, cut into ½ inch pieces | 6 slices |
| Onion, finely chopped | 1 |
| Condensed chicken broth | 2 (10.5 oz) cans |
| Water | 2 cups |
| Large potatoes, diced | 5 |
| Salt | ½ teaspoon |
| Dried dill weed | ½ teaspoon |
| Ground white pepper | ½ teaspoon |
| All-purpose flour | ½ cup |
| Half-and-half cream | 2 cups |
| Evaporated milk | 1 (12 fl oz) can |
Preparation:
Step 1: Cook Bacon & Onion: Place the bacon and onion in a large, deep skillet. Cook over medium-high heat, stirring occasionally, until the bacon is evenly browned and the onion is softened and translucent. This step is crucial for developing the smoky and savory flavor base of the soup. Ensure the bacon is crispy to add a delightful textural element to the final dish. Don’t be afraid to let the onion caramelize slightly, as this will enhance its sweetness and complexity. Carefully drain off any excess grease from the skillet, leaving just a small amount to coat the bacon and onion. This will prevent the soup from becoming overly greasy.
Step 2: Start Slow Cooking: Transfer the cooked bacon and onion mixture to a slow cooker. This is where the magic happens. Add the condensed chicken broth, water, diced potatoes, salt, dried dill weed, and ground white pepper. Stir well to combine all the ingredients. Ensure the potatoes are evenly distributed throughout the mixture to ensure even cooking. The chicken broth provides a rich and savory base for the soup, while the water helps to thin it out and prevent it from becoming too salty. The salt, dill weed, and white pepper add essential seasoning, enhancing the overall flavor profile of the soup. Cover the slow cooker tightly with the lid. This will trap the heat and moisture, creating a perfect environment for slow cooking. Cook on Low heat for 6 to 7 hours, stirring occasionally. This low and slow cooking process allows the flavors to meld and deepen, resulting in a richer and more complex soup.
Step 3: Add Cream & Thicken: In a small bowl, whisk together the all-purpose flour and half-and-half cream until smooth. This step is essential for creating a creamy and thickened soup. The flour acts as a thickening agent, while the half-and-half cream adds richness and body. Ensure the mixture is completely smooth and free of lumps before adding it to the soup. Lumps of flour can result in a grainy texture, which is undesirable. Slowly pour the flour and cream mixture into the slow cooker, stirring constantly to incorporate it evenly. This will prevent the flour from clumping and ensure a smooth and creamy consistency. Add the evaporated milk to the slow cooker as well, stirring gently to combine. The evaporated milk adds even more creaminess and richness to the soup.
Step 4: Finish Cooking: Cover the slow cooker again and cook for another 30 minutes to allow the soup to thicken further. This final step is crucial for achieving the desired consistency. The flour needs time to fully activate and thicken the soup. After 30 minutes, the soup should be noticeably thicker and creamier. If the soup is still too thin, you can cook it for another 15-30 minutes, checking the consistency every few minutes.
Step 5: Serve & Enjoy: Once the soup has thickened to your liking, it’s time to serve and enjoy! Ladle the soup into bowls and garnish with your favorite toppings. Some popular options include crumbled bacon, shredded cheese, chopped green onions, sour cream, or a dollop of Greek yogurt. These toppings add visual appeal, textural contrast, and additional flavor to the soup. Serve the soup warm with a side of crusty bread or crackers for dipping. The bread or crackers are perfect for soaking up the delicious broth.
COOKING Rating: Easy
Serving Suggestions:
- Toppings: Crumble crispy bacon, sprinkle shredded cheddar cheese, garnish with chopped green onions or fresh chives, add a dollop of sour cream or Greek yogurt.
- Sides: Serve with a side of crusty bread, garlic bread, or crackers.
- Add-ins: Stir in some cooked vegetables, such as corn, peas, or carrots, for added nutrients and flavor.
Tips:
- For a smoother soup, use an immersion blender to partially blend the soup before adding the cream. Be careful not to over-blend, as this can make the soup gummy.
- If you don’t have half-and-half cream, you can use heavy cream or whole milk instead.
- For a vegetarian version of this soup, omit the bacon and use vegetable broth instead of chicken broth.
- To prevent the potatoes from discoloring, soak them in cold water after dicing them.
- If you find that the soup is too thick, add a little more water or chicken broth to thin it out.
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Nutritional Information: (Approximate, per serving)
Calories: 350
Protein: 15g
Sodium: 800mg
Conclusion:
This Slow Cooker Creamy Potato Bacon Soup is a guaranteed winner. It’s simple enough for a weeknight meal, yet special enough to serve to guests. The rich, creamy texture and savory flavor combination make it a comforting and satisfying dish that’s perfect for any occasion. The slow cooker makes it incredibly easy to prepare, and the customizable nature of the recipe means you can tailor it to your own preferences. So, gather your ingredients, dust off your slow cooker, and get ready to enjoy a bowl of pure comfort! This soup is a testament to the fact that simple ingredients, when combined with a little bit of time and love, can create something truly extraordinary. It’s a hug in a bowl, a taste of home, and a reminder that sometimes, the simplest things in life are the most delicious.
5 Questions and Answers about this Recipe:
Q1: Can I use different types of potatoes for this soup?
A: Absolutely! While this recipe calls for large potatoes, you can easily substitute them with other varieties, such as Yukon Gold, red potatoes, or even sweet potatoes. Yukon Gold potatoes will provide a creamy texture, while red potatoes will hold their shape better during cooking. Sweet potatoes will add a touch of sweetness and a vibrant orange color to the soup. Just be sure to adjust the cooking time accordingly, as some potato varieties may cook faster than others.
Q2: Can I make this soup on the stovetop instead of in a slow cooker?
A: Yes, you can definitely adapt this recipe for the stovetop. To do so, follow the same steps for cooking the bacon and onion. Then, add the chicken broth, water, potatoes, salt, dill weed, and white pepper to a large pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the potatoes are tender. Finally, stir in the flour and cream mixture and the evaporated milk, and cook for another 5-10 minutes, or until the soup has thickened.
Q3: Can I freeze this soup for later?
A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers, as the soup will expand as it freezes. When you’re ready to eat the soup, thaw it overnight in the refrigerator or heat it directly from frozen on the stovetop or in the microwave. The texture of the soup may change slightly after freezing and thawing, but the flavor will remain delicious.
Q4: How can I add more vegetables to this soup?
A: Adding more vegetables to this soup is a great way to boost its nutritional value and flavor. Some vegetables that would work well in this recipe include carrots, celery, corn, peas, green beans, and spinach. You can add these vegetables to the slow cooker along with the potatoes, or you can add them during the last 30 minutes of cooking to prevent them from becoming too soft.
Q5: What if I don’t have evaporated milk?
A: If you don’t have evaporated milk on hand, you can substitute it with whole milk or half-and-half cream. However, keep in mind that these substitutions may result in a slightly less rich and creamy soup. You can also use a combination of milk and a tablespoon of cornstarch to thicken the soup.
