Slow cooker potato and bacon soup is the epitome of comfort food. Rich, creamy, and deeply flavorful, this hearty soup is perfect for a chilly evening or a cozy weekend lunch. The magic of the slow cooker allows the potatoes to become incredibly tender, while the bacon infuses the broth with a smoky depth that elevates the entire dish. This recipe is easy to follow, requires minimal prep time, and delivers maximum flavor. Let's dive in!
What Makes this Slow Cooker Potato and Bacon Soup Recipe Special?
This recipe isn't just another potato soup; it's a carefully crafted experience designed to maximize flavor and minimize effort. We're using high-quality ingredients to create a truly satisfying meal. The bacon adds a smoky richness, the onions and garlic provide a savory base, and the herbs enhance the overall complexity of the soup. The slow cooking process allows the flavors to meld beautifully, resulting in a soup that's far superior to those made on the stovetop.
Ingredients You'll Need:
- 1 lb bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 lbs Yukon Gold potatoes, peeled and diced
- 2 cups milk or cream (heavy cream for extra richness)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Optional toppings: chopped chives, sour cream, shredded cheddar cheese
Step-by-Step Instructions:
-
Brown the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the bacon grease in the skillet.
-
Sauté Aromatics: Add the chopped onion to the skillet with the bacon grease and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
-
Combine Ingredients in Slow Cooker: Transfer the sautéed onions and garlic to your slow cooker. Add the diced potatoes, chicken broth, thyme, rosemary, salt, and pepper. Stir to combine.
-
Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are incredibly tender.
-
Blend (Optional): For a creamier soup, you can use an immersion blender to partially or fully blend the soup. Alternatively, carefully transfer the soup in batches to a regular blender. Caution: Always vent the lid when blending hot liquids.
-
Stir in Milk/Cream and Bacon: Stir in the milk or cream and the crispy bacon. Heat through for a few minutes on low. Do not boil.
-
Serve: Ladle the soup into bowls and garnish with your favorite toppings, such as chopped chives, a dollop of sour cream, or shredded cheddar cheese.
Frequently Asked Questions (FAQ)
Can I use other types of potatoes?
Yes, you can use other types of potatoes, such as russet potatoes or red potatoes. However, Yukon Gold potatoes are ideal for their creamy texture and mild flavor. Russets might become slightly more mushy.
How can I make this soup thicker?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes of cooking. Alternatively, you can mash some of the potatoes before adding the milk/cream.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What are some other variations I can try?
You can add other vegetables, such as carrots, celery, or leeks, to the soup. You can also experiment with different herbs and spices. Adding a splash of Worcestershire sauce or a dash of hot sauce can add complexity and depth.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free, provided you use gluten-free broth. Always check the labels of your ingredients to ensure they meet your dietary needs.
