Creamy Potato Soup with Bacon

why make this recipe

Creamy Potato Soup with Bacon is a warm and comforting dish, perfect for cold days or any time you want a hearty meal. It combines the creamy goodness of potatoes with the savory flavor of bacon. This soup is not only easy to make but also a crowd-pleaser for family dinners or gatherings. It’s a simple recipe that brings warmth and satisfaction to everyone at the table.

how to make Creamy Potato Soup with Bacon

Ingredients:

• 4 large potatoes, peeled and diced
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup bacon bits
• Salt and pepper to taste
• Chopped chives for garnish

Directions:

1. In a slow cooker, combine the diced potatoes, chopped onion, and chicken broth.
2. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
3. Once cooked, use a potato masher to mash the potatoes to your desired consistency.
4. Stir in the heavy cream and bacon bits, and season with salt and pepper.
5. Cook for an additional 30 minutes.
6. Serve hot, garnished with chopped chives.

how to serve Creamy Potato Soup with Bacon

Serve Creamy Potato Soup with Bacon in warm bowls. Add a sprinkle of chopped chives on top for a fresh touch. This soup pairs well with crusty bread or a side salad. It’s a great meal for lunch or dinner, bringing comfort and satisfaction to your table.

how to store Creamy Potato Soup with Bacon

To store the soup, let it cool completely. Then, transfer it to an airtight container. Place it in the refrigerator where it will last for about 3-4 days. If you want to keep it longer, you can freeze it for up to three months. Just thaw it in the fridge overnight before reheating.

tips to make Creamy Potato Soup with Bacon

1. For extra flavor, sauté the onion in a skillet before adding it to the slow cooker.
2. Use different types of potatoes for varied texture, like Yukon Gold or russet.
3. Adjust the thickness of the soup by mashing more or less of the potatoes.

variation

You can add other vegetables like carrots or celery for more nutrition and flavor. Adding cheese like cheddar can also give the soup a richer taste.

FAQs

Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth to make this soup vegetarian-friendly.

Can I make this soup on the stovetop?
Yes, you can cook it on the stovetop. Combine all ingredients in a large pot and simmer until the potatoes are tender, which usually takes about 30-40 minutes.

Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it suitable for those with gluten sensitivities.

Creamy Potato Soup with Bacon

A warm and comforting creamy potato soup with savory bacon, perfect for cold days and family gatherings.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 large potatoes, peeled and diced Use Yukon Gold or russet for varied texture.
• 1 medium onion, chopped For extra flavor, sauté before adding.
• 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
• 1 cup heavy cream Adjust to desired creaminess.
• 1 cup bacon bits Add more or less depending on preference.
• to taste Salt and pepper Season to your liking.
• to taste Chopped chives for garnish Add a fresh touch before serving.

Method

 

Preparation

1. In a slow cooker, combine the diced potatoes, chopped onion, and chicken broth.

Cooking

1. Cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
2. Once cooked, use a potato masher to mash the potatoes to your desired consistency.
3. Stir in the heavy cream and bacon bits, and season with salt and pepper.
4. Cook for an additional 30 minutes.

Serving

1. Serve hot, garnished with chopped chives.
2. Pairs well with crusty bread or a side salad.

Notes

To store the soup, let it cool completely. Transfer it to an airtight container and refrigerate for about 3-4 days. For longer storage, freeze for up to three months and thaw in the fridge overnight before reheating.