This Slow Cooker Creamy Potato Bacon Soup is the ultimate comfort food. With tender potatoes, crispy bacon, and a rich, velvety cream base, it’s a hearty and satisfying meal that practically cooks itself. The bacon adds a smoky depth, while the cheddar cheese melts into the soup, creating an irresistible creaminess.
Ingredients:
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 6 medium potatoes, peeled and diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Chopped green onions or parsley, for garnish (optional)
Instructions:
- Cook the Bacon:
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and drain on paper towels.
- Sauté the Vegetables:
- In the same skillet, remove excess bacon fat, leaving about 1 tablespoon. Sauté the diced onion and minced garlic until the onion is translucent and fragrant.
- Prepare the Slow Cooker:
- Add the sautéed onions and garlic to the slow cooker. Add the cooked bacon, chicken broth, diced potatoes, carrots, and celery. Stir to combine.
- Cook:
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
- Thicken the Soup:
- About 30 minutes before serving, mix the flour with a little bit of water to create a slurry and stir it into the soup. This will help thicken it. You can also mash some of the potatoes with a spoon to thicken the soup further.
- Add Cream and Cheese:
- Stir in the heavy cream and shredded cheddar cheese. Let the soup cook for an additional 15-20 minutes on low until the cheese is melted and the soup is creamy.
- Season and Serve:
- Season with salt and pepper to taste. Garnish with chopped green onions or parsley if desired.
