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Creamy Crockpot Potato Soup with Bacon

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A velvety, soul-soothing slow cooker potato soup made with just 5 main ingredients. This recipe uses a unique technique of partially blending potatoes to create a thick, creamy texture without a roux, topped with smoky bacon and sharp cheddar.

Ingredients

Scale
  • 3 pounds russet potatoes, peeled and diced into 1-inch cubes
  • 8 to 10 strips thick-cut bacon
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon butter
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese, cut into small cubes
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2–3 green onions, sliced (for garnish)

Instructions

  1. Cook bacon in a large skillet over medium heat until crispy (8-10 minutes). Remove bacon and drain on paper towels, reserving the grease in the pan.
  2. Add diced onion to the reserved bacon grease and sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  3. Transfer the onion and garlic mixture to a 6-quart slow cooker.
  4. Add diced potatoes, chicken broth, and butter to the slow cooker. Stir to combine.
  5. Cover and cook on low for 6-7 hours, or until potatoes are tender.
  6. During the last 30 minutes of cooking, add the cubed cream cheese to the slow cooker to help it melt smoothly.
  7. For a thicker texture, use an immersion blender to partially blend the soup, or remove 2 cups of soup, mash with a fork, and return to the pot.
  8. Stir in heavy cream and shredded cheddar cheese. Let heat through for 10-15 minutes on low.
  9. Crumble the reserved bacon and stir it into the soup.
  10. Serve hot, garnished with sliced green onions and extra bacon bits.

Notes

[‘Use russet potatoes for their high starch content, which helps thicken the soup naturally.’, ‘Sautéing the onions and garlic in bacon grease adds significant depth of flavor.’, ‘Add dairy (cream and cheese) at the end of cooking to prevent curdling or separation.’, ‘If the soup is too thin, cook on high for an extra 30 minutes. If too thick, add more broth.’, ‘For a vegetarian version, use vegetable broth and omit bacon (add smoked paprika for flavor).’, ‘Store leftovers in the fridge for up to 4 days. Freeze for up to 3 months, though dairy texture may change slightly upon reheating.’]

Nutrition

Keywords: crockpot potato soup, creamy potato soup, slow cooker recipes, bacon soup, comfort food, easy dinner, winter soup, 5-ingredient recipes

Find it online: https://daintydine.com/creamy-crockpot-potato-soup-with-bacon-5-ingredient-best-easy-recipe/