Slow Cooker Creamy Potato Bacon Soup
Slow cooker creamy potato bacon soup-easy, rich, and hearty. The perfect winter comfort food for cozy nights.
Ingredients
- 6 slices of thick-cut bacon chopped
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 6 medium russet potatoes peeled and diced
- 3 cups chicken broth
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Fresh chives or green onions for garnish
Instructions
Step 1: Prepare the Base
- Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels. Set aside.
- In the same skillet, sauté the diced onions and garlic in the bacon drippings until translucent—about 3-4 minutes.
Step 2: Layer in the Slow Cooker
- In your slow cooker, add:
- Diced potatoes
- Cooked onions and garlic
- Half of the crispy bacon (save the rest for topping)
- Chicken broth
- Salt, pepper, and paprika
- Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are fork-tender.
Step 3: Make the Cream Sauce
- About 30 minutes before the soup is done, make a simple roux:
- Melt butter in a saucepan.
- Whisk in flour to create a paste.
- Gradually whisk in the milk and heavy cream.
- Simmer until thickened—about 5-7 minutes.
Step 4: Creamify and Finish
- Add the cream mixture and cheddar cheese to the slow cooker.
- Stir well and let cook on low for another 30 minutes.
- Adjust seasoning as needed.