Print

Best Slow Cooker Potato Soup with Bacon and Chives

slow cooker potato soup with bacon - featured image
Print Recipe

This creamy, comforting potato soup is made effortlessly in the slow cooker with simple pantry ingredients. Topped with crispy bacon, fresh chives, and optional cheddar cheese, it’s the perfect cozy meal for any day of the week.

Ingredients

Scale
  • 6 cups Yukon Gold potatoes, peeled and diced into ½-inch cubes (about 3 large potatoes)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried thyme (optional)
  • 8 slices thick-cut bacon
  • ½ cup fresh chives, finely chopped
  • 1 cup shredded sharp cheddar cheese (optional)
  • Sour cream, for serving

Instructions

  1. Cook the bacon in a large skillet over medium heat for 4-5 minutes per side until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop into small bits. Reserve 2 tablespoons of bacon grease in the skillet.
  2. In the same skillet with the reserved bacon grease, sauté the diced onion over medium heat for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer the sautéed onions and garlic to a 6-quart or larger slow cooker. Add the diced potatoes, chicken broth, salt, pepper, smoked paprika, and dried thyme. Stir to combine.
  4. Cover and cook on High for 4 hours or Low for 7-8 hours, until the potatoes are fork-tender.
  5. About 30 minutes before serving, in a small bowl whisk together the melted butter and flour to form a smooth paste (beurre manié). Add to the slow cooker and stir well. Then pour in the milk and heavy cream, stirring gently. Cover and cook for another 20-30 minutes until thickened.
  6. Using an immersion blender, give the soup 4-5 quick pulses to partially blend, leaving some potato chunks. Alternatively, use a potato masher to gently mash about half the potatoes.
  7. Taste and adjust seasoning with additional salt, pepper, or smoked paprika as needed.
  8. Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh chives. Serve hot.

Notes

For a gluten-free version, substitute the all-purpose flour with 1 tablespoon cornstarch mixed with 2 tablespoons cold water, stirred in at the end. For a dairy-free version, use full-fat canned coconut milk instead of heavy cream and vegan butter. To prevent curdling, add milk and cream at the end of cooking and ensure the soup is not boiling. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months (freeze before adding dairy for best results).

Nutrition

Keywords: slow cooker potato soup, bacon potato soup, creamy potato soup, easy potato soup, comfort food, fall recipe, winter soup

Find it online: https://ovenmila.com/best-slow-cooker-potato-soup-with-bacon-and-chives/