Creamy Potato Bacon Soup (Print Version)
Rich, comforting soup featuring tender potatoes, smoky bacon, and a creamy cheese finish.
# Ingredients:
→ Soup Base
01 -
5–7 medium russet potatoes, peeled and diced
02 -
1 medium yellow onion, finely diced
03 -
3 cups (710 ml) low-sodium vegetable broth or chicken broth
→ Flavor Enhancers
04 -
6–8 slices bacon, cooked crisp and crumbled, some reserved for garnish
05 -
1/2 teaspoon garlic powder
→ Creamy Finish
06 -
3 tablespoons all-purpose flour
07 -
2 cups (475 ml) half-and-half or a 50/50 blend of milk and heavy cream
08 -
3 cups (340 grams) shredded cheese, such as cheddar and Monterey Jack blend
→ For Serving
09 -
Reserved crumbled bacon
10 -
Additional shredded cheese
11 -
Fresh chives or sliced green onions, finely chopped
# Steps:
01 -
Place the diced potatoes, onion, crumbled bacon, garlic powder, and broth into the slow cooker and stir gently to combine.
02 -
Cover and cook on low for about 6 hours, or on high for about 3 hours, until the potatoes are fully tender.
03 -
Whisk together half-and-half and flour in a mixing bowl until completely smooth. Add this mixture along with shredded cheese to the slow cooker, stirring thoroughly.
04 -
Continue cooking with the lid on, stirring occasionally, until the cheese is melted and the soup has thickened to a creamy consistency.
05 -
Ladle soup into bowls and top with additional crumbled bacon, extra cheese, and freshly chopped chives or green onions before serving.
# Notes:
01 -
For an extra smooth texture, mash some of the cooked potatoes directly in the slow cooker before adding the cream mixture.