Slow Cooker Creamy Potato Bacon Soup

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 5 slices bacon, cooked and crumbled (plus extra for garnish)
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1/2 cup sour cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Chopped green onions for garnish (optional)

Instructions:

1. Prep the Ingredients:

• Peel and dice the potatoes.
• Dice the onion and mince the garlic.
• Cook the bacon until crispy, then crumble and set aside.

1. Add to the Slow Cooker:

• Add the diced potatoes, onion, garlic, cooked bacon (save some for garnish), chicken broth, and thyme into the slow cooker.
• Season with salt and pepper.
• Stir everything together.

1. Cook:

• Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are soft.

1. Blend the Soup:

• Once cooked, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. If you don’t have an immersion blender, you can remove a portion of the soup, blend it in a blender, and return it to the pot.

1. Add Cream:

• Stir in the heavy cream (or half-and-half) and sour cream. Mix until smooth and creamy.

1. Serve:

• Ladle the soup into bowls, top with shredded cheddar cheese, crumbled bacon, and chopped green onions if desired.

Tips:

1. Thickening the Soup: If the soup is too thin, mash some of the potatoes or add a slurry of cornstarch and water (1 tablespoon of cornstarch mixed with 2 tablespoons of water) during the last 30 minutes of cooking.
2. For Extra Creaminess: Add a bit more heavy cream or even some cream cheese for a richer texture.
3. Vegan/Dairy-Free Option: Swap out the bacon for smoked tofu or vegan bacon, use vegetable broth instead of chicken broth, and replace the dairy products with coconut cream or a plant-based alternative.
4. Potato Varieties: Russet potatoes are ideal for a creamy texture, but Yukon Gold potatoes also work well for a slightly buttery taste.
5. Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months. Reheat gently over low heat to avoid curdling.

Questions:

1. Can I use pre-cooked bacon?

• Yes, you can use pre-cooked bacon to save time. Just make sure it’s crispy for a nice texture in the soup.

1. Can I use milk instead of cream?

• Yes, but the soup will be less creamy. Whole milk is the best substitute if you’re looking to lighten up the recipe.

1. Can I make this soup without blending it?

• Absolutely! The soup will just have a chunkier texture. You can mash the potatoes a bit if you want it less chunky without using a blender.

1. How can I add more flavor?

• You can add herbs like rosemary or parsley, or even a dash of smoked paprika for an extra depth of flavor. Some people also add a bit of Worcestershire sauce for umami.

1. Can I make this soup on the stovetop?

• Yes, you can! Sauté the onions and garlic in a large pot, then add the rest of the ingredients. Simmer until the potatoes are tender (about 20-30 minutes), then blend and add cream.