Slow Cooker Creamy Potato Bacon Soup
Ingredients:
6-8 slices of bacon, cooked and crumbled
6 cups potatoes, peeled and diced
1 medium onion, chopped
3-4 cloves of garlic, minced
4 cups chicken or vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 cups heavy cream or half-and-half
1 cup shredded cheddar cheese (optional)
Chopped green onions or chives for garnish
Instructions:
-Cook the bacon until crispy, then crumble it. Set aside.
-Peel and dice the potatoes into bite-sized pieces.
-Chop the onion and mince the garlic.
-Shred the cheddar cheese if you’re using it.
-Grease the inside of your slow cooker with a little cooking spray or butter to prevent sticking.
-Place the diced potatoes, chopped onion, and minced garlic in the slow cooker.
-Add the cooked and crumbled bacon, dried thyme, dried rosemary, salt, and pepper.
-Pour in the chicken or vegetable broth. Make sure the liquid covers the ingredients, but don’t overfill the slow cooker.
-Cover the slow cooker with the lid and cook on low for 6-8 hours or until the potatoes are tender. Cooking times can vary depending on your slow cooker’s settings.
-About 30 minutes before serving, stir in the heavy cream or half-and-half. This will create a creamy base for the soup.
-At this point, you can use an immersion blender to partially blend the soup. This will thicken the soup and create a creamy texture while still leaving some potato chunks for texture.
-If you’re using shredded cheddar cheese, stir it into the soup until melted. This will add extra creaminess and flavor.
-Taste the soup and adjust the seasoning with more salt and pepper if needed.
-Ladle the soup into bowls and garnish with chopped green onions or chives. You can also sprinkle some extra crumbled bacon on top.
-Serve the Slow Cooker Creamy Potato Bacon Soup hot and enjoy this comforting and flavorful dish.
