Slow Cooker Potato Soup with Bacon & Cheese – Comfort in a Bowl

These days the weather has been crazy! We go from 85 or 90 degrees one day to 60 or 65 the next. And on those cold days of captivity, what gives more comfort than a cozy home and a bowl of soup? Well here’s a potato soup that will warm you inside and out – best part? It’s easy!

Here’s How to Do it:

You start by cooking the bacon until it’s crisp but still a little soft (the unrendered fat will render into the soup adding flavor.

Next, cut the potatoes into bite sized pieces. Add them, 1/2 of the bacon, soup, salt and water to the slow cooker. Cook on high for 4 to 5 hours or low 6 to 8 hours.

Note: I didn’t have any chicken broth so I used the can of chicken noodle soup we had. You can substitute 4 cups chicken broth if you want, but we thought the noodles added a bit more flavor.

When the potato is fork tender, puree as much as possible using an immersion blender. (I love my immersion blender. There are so many uses for it.)

Next add the remaining ingredients except the sour cream and green onions and cook on high for two more hours.

Serve this potato soup steaming hot topped with the sour cream and onions and a slice of hot bread on the side. Add a side salad and it’s dinner!

Note: Like a little spice? Add a teaspoon or two of minced jalapeño pepper with the cream or as a garnish.

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Slow Cooker Potato Soup with Bacon

The ultimate comfort in a bowl - and the best part is how easy it is.

Course: Soup

Cuisine: American

Keyword: bacon, cheddar, cheese, comfort, potatoes, soup

Servings: 4 bowls

Author: HelenFern

Ingredients

• 3 medium yellow potatoes (or other thin skinned potato)
• 1 can condensed chicken noodle soup
• 3 cans water
• 6 oz Bacon
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried rubbed sage
• 1/8 teaspoon ground black pepper
• 1/2 cup half and half (or whole milk)
• 1 cup shredded cheddar cheese
• 6 drops tabasco sauce
• 5 drops liquid smoke
• sour cream and chopped green onions to garnish

Instructions

1. Start by cooking the bacon until it's crisp but still a little soft (the unrendered fat will render into the soup adding flavor.

2. Next, cut the potatoes into bite sized pieces. Add them, 1/2 of the bacon, soup, salt and water to the slow cooker. Cook on high for 4 to 5 hours / low 6 to 8

3. When the potatoes are fork tender, puree as much as possible using an immersion blender. I love my immersion blender. There are so many uses for it.

4. Next add the remaining ingredients except the sour cream and green onions and cook on high for two more hours.

5. Serve it steaming hot topped with the sour cream and onions and a slice of hot bread on the side. Add a side salad and it's dinner!

   Note: Like a little spice? Add a teaspoon or two of minced jalapeño pepper with the cream or as a garnish.

Recipe Notes

You can substitute 4 cups of chicken broth for the chicken noodle soup and water.

© Copyright 2020 The Lazy Gastronome

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