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Light & Creamy Crockpot Potato Soup with Bacon

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A rich and creamy potato soup made in the slow cooker with crispy bacon, tender potatoes, and a velvety texture without heavy cream. Perfect for cozy nights and busy weeknights.

Ingredients

Scale
  • 6 slices bacon, chopped (thick-cut preferred)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 pounds Russet potatoes (about 6 medium), peeled and diced into 1-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup fat-free half-and-half
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon salt (fine sea salt), plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ½ cup sharp cheddar cheese, shredded (for garnish)
  • 3 green onions, sliced (for garnish)
  • Optional toppings: sour cream, extra bacon crumbles, hot sauce

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Set aside. Reserve about 1 tablespoon of the bacon drippings in the skillet for later (optional).
  2. Sauté the aromatics: In the same skillet (with the reserved drippings or a drizzle of olive oil), add the diced onion. Cook over medium heat for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for 1 more minute, until fragrant.
  3. Layer the ingredients in the crockpot: Place the diced potatoes in the bottom of the slow cooker. Add the sautéed onion and garlic on top. Pour in the chicken broth. Add the dried thyme, bay leaf, salt, and black pepper. Stir gently to combine. Do not add the half-and-half or cornstarch yet.
  4. Cook low and slow: Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The potatoes should be fork-tender when done.
  5. Remove the bay leaf: Once the potatoes are tender, carefully remove the bay leaf and discard it.
  6. Blend a portion of the soup: Using an immersion blender, blend about half of the soup directly in the crockpot. You want a creamy base with some chunky potato pieces remaining. If using a regular blender, carefully transfer about 2 cups of the soup (mostly liquid and some potatoes) to the blender. Blend until smooth, then stir it back into the crockpot. Be careful—hot liquids expand, so vent the lid and blend in short pulses.
  7. Thicken the soup: In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. Pour the slurry into the crockpot and stir well. Cover and cook on HIGH for 15-20 minutes, until the soup thickens slightly.
  8. Add the half-and-half: Pour in the fat-free half-and-half and stir until fully incorporated. Let it warm through for about 5 minutes. Do not let it boil, or the half-and-half may curdle.
  9. Season to taste: Taste the soup and adjust the salt and pepper as needed. Remember that the bacon and cheese will add saltiness later.
  10. Serve and garnish: Ladle the soup into bowls. Top with the crispy bacon, shredded cheddar cheese, and sliced green onions. Add a dollop of sour cream if desired. Serve hot.

Notes

For an even creamier texture, blend about 60% of the soup and leave 40% chunky. This soup tastes even better the next day as flavors meld. To freeze, make the base without potatoes and add fresh potatoes when reheating. Use low-sodium broth to control saltiness.

Nutrition

Keywords: crockpot potato soup, slow cooker potato soup, creamy potato soup, bacon potato soup, easy potato soup, light potato soup, comfort food, winter soup

Find it online: https://ovenmila.com/light-and-creamy-crockpot-potato-soup-with-bacon-easy-recipe/