Slow cooker potato and bacon soup is the epitome of comfort food. Rich, creamy, and deeply flavorful, it's the perfect meal for a chilly evening or a cozy weekend. This recipe focuses on simple ingredients and a hands-off cooking method, allowing the slow cooker to work its magic and infuse the soup with incredible depth. This isn't just a recipe; it's an experience – a journey to flavor town fueled by hearty potatoes, smoky bacon, and a touch of magic from your trusty slow cooker.
What Makes this Slow Cooker Potato and Bacon Soup Special?
This recipe stands out because it prioritizes maximum flavor with minimal effort. The slow cooking process allows the potatoes to become incredibly tender, releasing their starches to thicken the soup naturally. The bacon adds a smoky richness that complements the potatoes beautifully. We'll also explore variations to tailor the soup to your preferences, ensuring it becomes a family favorite.
Ingredients You'll Need:
- 1 lb bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 lbs potatoes, peeled and cubed (Yukon Gold or russet are excellent choices)
- 6 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups milk or cream (heavy cream for extra richness)
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
- Optional additions: carrots, celery, leeks, chives for garnish
Step-by-Step Instructions:
- Brown the Bacon: In a large skillet, cook the diced bacon until crispy. Remove the bacon with a slotted spoon, reserving the bacon grease in the skillet.
- Sauté Aromatics: Add the chopped onion to the skillet with the bacon grease and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed onions and garlic to your slow cooker. Add the cubed potatoes, chicken broth, milk/cream, thyme, and black pepper. Stir well to combine.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are very tender and easily mashed.
- Stir in Bacon: Stir in the crispy bacon.
- Season and Serve: Season with salt to taste. Ladle into bowls and garnish with fresh chives, if desired.
Frequently Asked Questions (FAQs)
Can I use other vegetables in this soup?
Absolutely! Carrots, celery, and leeks are all excellent additions and will add extra depth of flavor and nutrition. Simply chop them and add them to the slow cooker along with the potatoes.
How can I thicken the soup if it's too thin?
If your soup is too thin after cooking, you can thicken it by mashing some of the potatoes directly in the slow cooker. Alternatively, you can make a slurry of cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the soup during the last 30 minutes of cooking.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Is this soup freezer-friendly?
Yes, this slow cooker potato and bacon soup freezes beautifully. Allow it to cool completely before storing it in freezer-safe containers or bags. It will keep in the freezer for up to 3 months.
What kind of potatoes are best for this recipe?
Russet and Yukon Gold potatoes are ideal choices for this soup. Russets will give you a fluffier texture, while Yukon Golds will create a creamier soup. You can experiment with other varieties, but keep in mind that some potatoes may break down more easily than others during the long cooking time.
This slow cooker potato and bacon soup is a guaranteed crowd-pleaser. Its simplicity, delicious flavor, and versatility make it a perfect recipe for any occasion. Enjoy!
