Slow Cooker Creamy Potato Bacon Soup

Slow Cooker Creamy Potato Bacon Soup is a comforting and hearty dish perfect for cozy evenings or gatherings. This recipe combines the rich flavors of bacon, potatoes, and onions with creamy half-and-half and evaporated milk to create a satisfying soup that’s sure to warm you up from the inside out. The slow cooker method allows the flavors to meld together while you go about your day, making it an easy and convenient option for busy schedules

Ingredients:

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• ½ teaspoon salt
• ½ teaspoon dried dill weed
• ½ teaspoon ground white pepper
• ½ cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

How To Make Slow Cooker Creamy Potato Bacon Soup:

1. In a large, deep skillet, cook the bacon and onion over medium-high heat until the bacon is evenly browned and the onions are soft. Drain off excess grease.
2. Transfer the cooked bacon and onion to a slow cooker. Add chicken broth, water, diced potatoes, salt, dill weed, and white pepper. Stir well to combine.
3. Cover the slow cooker and cook on Low for 6 to 7 hours, stirring occasionally, until the potatoes are tender.
4. In a small bowl, whisk together the flour and half-and-half until smooth. Stir this mixture into the soup along with the evaporated milk.
5. Cover the slow cooker again and cook for an additional 30 minutes on Low before serving.

Tips:

• For extra flavor, you can add some minced garlic or chopped fresh herbs like parsley or chives to the soup.
• If you prefer a thicker soup, you can mash some of the cooked potatoes against the side of the slow cooker with a spoon before adding the flour and half-and-half mixture.
• Taste the soup before serving and adjust the seasoning as needed. You can add more salt, pepper, or dill weed according to your preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.