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:
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.
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.
Cook:
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are soft.
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.
Add Cream:
Stir in the heavy cream (or half-and-half) and sour cream. Mix until smooth and creamy.
Serve:
Ladle the soup into bowls, top with shredded cheddar cheese, crumbled bacon, and chopped green onions if desired.
Tips:
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.
For Extra Creaminess: Add a bit more heavy cream or even some cream cheese for a richer texture.
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.
Potato Varieties: Russet potatoes are ideal for a creamy texture, but Yukon Gold potatoes also work well for a slightly buttery taste.
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:
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.
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.
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.
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.
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.