Slow Cooker Potato And Bacon Soup: The Ultimate Comfort Food Recipe
Introduction to Slow Cooker Potato And Bacon Soup
If you’re looking for a heartwarming dish that brings comfort and warmth to chilly evenings, look no further than slow cooker potato and bacon soup. This creamy, flavorful soup is packed with tender potatoes, crispy bacon, and a delightful blend of seasonings. It’s the perfect recipe for busy days, allowing you to prepare a delicious meal with minimal effort. Let’s dive into this scrumptious recipe that will surely become a household favorite!
A Personal Story Behind My Slow Cooker Potato And Bacon Soup Journey
Growing up, my family would often gather around the dinner table with a steaming pot of soup, especially during the colder months. One of my mother’s specialties was a hearty potato soup that filled our home with an irresistible aroma. Over the years, I’ve adapted her recipe to make it even easier with the help of a slow cooker. This slow cooker potato and bacon soup is my tribute to those cozy family dinners, bringing back warm memories with every bowl.
What Makes This Slow Cooker Potato And Bacon Soup Recipe Special?
What sets this recipe apart is its simplicity and the depth of flavor achieved through slow cooking. The golden potatoes become incredibly tender, while the combination of bacon and spices infuses the soup with a rich, savory taste. Plus, the addition of a creamy roux made from butter and flour thickens the soup beautifully, making it a satisfying meal. Whether it’s a weeknight dinner or a weekend gathering, this soup is sure to impress!
The Full Slow Cooker Potato And Bacon Soup Recipe
Ingredients
- 2 lb golden potatoes, diced
- 3 cups low sodium chicken broth
- 2 large carrots, peeled and diced
- 1 rib celery, diced
- 1/2 medium onion, finely diced
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 6 slices thick-cut beef bacon
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups shredded cheddar cheese, divided
- 2 green onions, sliced
Instructions
- In a 3-6 quart crockpot, combine diced potatoes, chicken broth, carrots, celery, onion, salt, garlic, parsley, thyme, and black pepper. Stir well to mix all the ingredients. Tip: Make sure the vegetables are evenly distributed to ensure even cooking.
- Cover the crockpot with the lid and cook on low for 8 hours or on high for 4 hours, until the vegetables are tender. Tip: If you’re short on time, the high setting is a great option!
- While the soup cooks, lay the bacon flat on a baking sheet and bake at 350°F for 15-20 minutes until crispy. Let it cool slightly, then chop it into small pieces. Tip: Bacon can also be cooked on the stove if preferred.
- Just before the soup is ready, prepare the roux in the microwave. In a large glass bowl or measuring cup, melt the butter in 30-second intervals until fully melted.
- Stir in the flour until well combined, ensuring there are no lumps. Tip: Whisking helps achieve a smooth mixture.
- Whisk in the milk until smooth, ensuring all the flour is mixed in. Microwave the mixture in 45-second intervals, whisking each time, until very thick (about 4 intervals worked well for me). Watch closely as it thickens.
- Add the thickened milk to the crockpot along with 1 cup of cheese and most of the cooked, chopped bacon, reserving some for topping. Tip: Stir gently to combine all the ingredients.
- Serve the soup hot, topped with the remaining cheese, bacon, and sliced green onions for a fresh crunch. Tip: A dollop of sour cream can add a nice touch as well!
Serving Suggestions and Variations for Slow Cooker Potato And Bacon Soup
This soup is wonderful on its own, but you can easily enhance it with some delicious sides. Consider serving it with crusty bread or a light salad for a balanced meal. If you want to switch things up, try adding different vegetables like corn or peas for added texture and flavor. For a vegetarian option, simply substitute vegetable broth for chicken broth and omit the bacon. This way, everyone can enjoy a warm bowl of comfort!
Frequently Asked Questions About Slow Cooker Potato And Bacon Soup
Can I freeze this soup?
Yes, this soup freezes well! Just let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
How do I store leftovers?
Leftovers can be stored in the refrigerator for up to 5 days. Reheat on the stove or in the microwave, adding a splash of milk if it thickens too much.
Can I use other types of potatoes?
Absolutely! While golden potatoes add great flavor, you can use russet or red potatoes as well. Just be aware that the texture may vary slightly.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 4-8 hours
- Total Time: 4 hours 15 minutes – 8 hours 15 minutes
- Calories per Serving: 380
- Servings: 6
Slow Cooker Potato And Bacon Soup
Equipment
- Slow Cooker 3-6 quart capacity recommended
Ingredients
Main Ingredients
- 2 lb golden potatoes, diced
- 3 cups low sodium chicken broth
- 2 large carrots, peeled and diced
- 1 rib celery, diced
- 0.5 medium onion, finely diced
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 6 slices thick-cut beef bacon
- 0.25 cup butter
- 0.25 cup all-purpose flour
- 1.5 cups milk
- 2 cups shredded cheddar cheese
- 2 green onions sliced
Instructions
- In a 3-6 quart crockpot, combine diced potatoes, chicken broth, carrots, celery, onion, salt, garlic, parsley, thyme, and black pepper. Stir well to mix all the ingredients.
- Cover the crockpot with the lid and cook on low for 8 hours or on high for 4 hours, until the vegetables are tender.
- While the soup cooks, lay the bacon flat on a baking sheet and bake at 350°F for 15-20 minutes until crispy. Let it cool slightly, then chop it into small pieces.
- Just before the soup is ready, prepare the roux in the microwave. In a large glass bowl or measuring cup, melt the butter in 30-second intervals until fully melted.
- Stir in the flour until well combined, ensuring there are no lumps.
- Whisk in the milk until smooth, ensuring all the flour is mixed in. Microwave the mixture in 45-second intervals, whisking each time, until very thick (about 4 intervals worked well for me). Watch closely as it thickens.
- Add the thickened milk to the crockpot along with 1 cup of cheese and most of the cooked, chopped bacon, reserving some for topping.
- Serve the soup hot, topped with the remaining cheese, bacon, and sliced green onions for a fresh crunch.