Indulge in the ultimate comfort food with this Creamy Potato and Bacon Soup, effortlessly prepared in a slow cooker. This hearty dish combines tender potatoes, crispy bacon, and a rich, creamy broth, making it perfect for chilly evenings or satisfying family meals.
Why This Recipe Appeals
- Convenient Preparation: Utilizing a slow cooker allows for hands-off cooking, freeing up your time while ensuring a flavorful meal.
- Rich and Hearty: The combination of creamy potatoes and savory bacon creates a satisfying and indulgent soup.
- Customizable: Easily adaptable to suit dietary preferences or to incorporate additional flavors.
Ingredients
- 6 medium Yukon Gold or Russet potatoes, peeled and diced
- 8 slices bacon, cooked and crumbled (reserve some for garnish)
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1½ cups heavy cream
- 1 cup shredded cheddar cheese (plus extra for garnish)
- 4 oz cream cheese, softened
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (optional, for thickening)
- Salt and pepper, to taste
- ½ teaspoon paprika (optional, for smoky flavor)
- Chopped chives or green onions, for garnish
Step-by-Step Directions
1. Prepare the Ingredients
- Dice Potatoes: Cut the potatoes into small cubes to ensure even and quicker cooking.
- Cook Bacon: Fry the bacon until crispy, then crumble it. Reserve some crumbles for garnish.
- Sauté Aromatics: In a skillet, sauté the diced onion and minced garlic in a bit of the bacon grease until translucent and fragrant.
2. Assemble in the Slow Cooker
- Combine Ingredients: In the slow cooker, add the diced potatoes, sautéed onions and garlic, chicken broth, salt, pepper, and paprika (if using). Stir to combine.
3. Cook the Soup
- Set Cooker: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender and easily mashed.
4. Add Creaminess
- Mash Potatoes: Using a potato masher or immersion blender, mash some of the potatoes directly in the slow cooker to achieve a creamier texture while leaving some chunks for heartiness.
- Incorporate Dairy: Add the heavy cream, softened cream cheese, and butter. Stir until well incorporated and the cream cheese is fully melted.
5. Thicken the Soup (Optional)
- Prepare Slurry: If a thicker consistency is desired, whisk the flour into a small amount of water to form a slurry. Stir it into the soup and cook for an additional 10–15 minutes, allowing the soup to thicken.
6. Add Bacon and Cheese
- Combine: Stir in the crumbled bacon (reserving some for garnish) and shredded cheddar cheese until the cheese is melted and well combined.
7. Serve
- Garnish and Enjoy: Ladle the soup into bowls and garnish with reserved bacon crumbles, additional shredded cheese, and chopped chives or green onions. Serve hot, accompanied by crusty bread or a side salad.
Possible Variations
- Vegetarian Option: Omit the bacon and use vegetable broth. Add smoked paprika to impart a smoky flavor reminiscent of bacon.
- Loaded Baked Potato Twist: Top the soup with sour cream, extra cheese, and green onions to mimic the flavors of a loaded baked potato.
- Spicy Kick: Incorporate a pinch of cayenne pepper or top with sliced jalapeños to add heat.
- Time-Saving Shortcut: Use frozen diced potatoes or hash browns to reduce preparation time.
Servings and Timing
- Servings: 6–8 servings
- Preparation Time: 20 minutes
- Cooking Time: 6–8 hours on low or 3–4 hours on high
- Total Time: Approximately 6½ to 8½ hours
Storage and Reheating Instructions
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat gently on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup has thickened too much.
- Freezing: For best texture, it’s recommended to consume the soup fresh or within a few days, as dairy-based soups can sometimes separate when frozen.
FAQs
1. Can I use a different type of potato?
Yes, both Yukon Gold and Russet potatoes work well. Yukon Golds provide a creamy texture, while Russets yield a slightly thicker consistency.
2. How can I make this soup lighter?
Substitute heavy cream with half-and-half or whole milk to reduce the calorie content.
3. Is it necessary to sauté the onions and garlic before adding them to the slow cooker?
Sautéing enhances their flavor, but if you’re short on time, you can add them directly to the slow cooker.
4. Can I prepare this soup on the stovetop instead of a slow cooker?
Yes, simmer the ingredients in a large pot over medium heat until the potatoes are tender, then follow the remaining steps as outlined.
5. What can I use as a garnish besides chives or green onions?
Consider topping with sour cream, additional shredded cheese, or even a sprinkle of smoked paprika for extra flavor.
