Slow Cooker Potato And Bacon Soup
A creamy, flavorful soup packed with tender potatoes and crispy bacon, perfect for chilly evenings.
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.
Notes
For a vegetarian option, substitute vegetable broth for chicken broth and omit the bacon.