Slow Cooker Creamy Potato Bacon Soup

Ingredients:

  • 6 large potatoes, peeled and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 tsp salt (adjust to taste)
  • ½ tsp ground black pepper
  • 1 cup heavy cream
  • 8 strips bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 3 green onions, sliced for garnish

Directions:

  • Peel and chop potatoes into small cubes. Finely chop the onion and mince the garlic.
  • Place potatoes, onion, and garlic in the slow cooker. Add chicken or vegetable broth, salt, and pepper.
  • Cover and cook on low for 7-8 hours or on high for 3-4 hours, until potatoes are tender.
  • Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, mash the potatoes.
  • Stir in heavy cream and shredded cheddar cheese until melted and well combined.
  • Cook bacon strips until crispy, then crumble.
  • Serve the soup hot, garnished with crumbled bacon and sliced green onions.
Prep Time: 20 minutes | Cooking Time: 7-8 hours (low) or 3-4 hours (high) | Total Time: 7 hours 20 minutes – 8 hours 20 minutes Kcal: 350 kcal per serving | Servings: 6 servings

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