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Slow Cooker Creamy Potato Bacon Soup

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Instructions:

  1. Preparation:
    • Peel and dice the potatoes into bite-sized chunks.
    • Finely chop the onion and mince the garlic.
    • Cook the bacon until crispy, then crumble it into small pieces.
    • Shred the cheddar cheese and set it aside for later.
  2. Slow Cooker Assembly:
    • In a large slow cooker, combine the diced potatoes, chopped onion, minced garlic, and chicken broth.
    • Add the dried thyme, rosemary, paprika, salt, and pepper to the slow cooker. Stir the ingredients well to ensure even distribution of the seasonings.
  3. Cooking Process:
    • Cover the slow cooker with its lid and cook on low heat for 6-8 hours or until the potatoes are tender.
    • Once the potatoes are cooked, use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
  4. Creamy Base:
    • In a separate bowl, whisk together the heavy cream, milk, and all-purpose flour until well combined and no lumps remain.
    • Slowly pour the cream mixture into the slow cooker, stirring continuously to prevent any clumps from forming.
  5. Cheese and Bacon Addition:
    • Add the shredded cheddar cheese to the slow cooker and stir until the cheese is melted and the soup has a creamy consistency.
    • Gently fold in the crumbled bacon, reserving some for garnish if desired.

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