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5 from 1 vote
potato soup
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
  • 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
  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.