Instructions:
Prepare Ingredients:
Cook the bacon until crispy, then crumble it. Set aside.
Peel and dice the potatoes into bite-sized pieces.
Chop the onion and mince the garlic.
Shred the cheddar cheese if you’re using it.
Slow Cooker Setup:
Grease the inside of your slow cooker with a little cooking spray or butter to prevent sticking.
Combine Ingredients in Slow Cooker:
Place the diced potatoes, chopped onion, and minced garlic in the slow cooker.
Add the cooked and crumbled bacon, dried thyme, dried rosemary, salt, and pepper.
Pour in the chicken or vegetable broth. Make sure the liquid covers the ingredients, but don’t overfill the slow cooker.
Cooking:
Cover the slow cooker with the lid and cook on low for 6-8 hours or until the potatoes are tender. Cooking times can vary depending on your slow cooker’s settings.
Creamy Base:
About 30 minutes before serving, stir in the heavy cream or half-and-half. This will create a creamy base for the soup.
Blend (Optional):
At this point, you can use an immersion blender to partially blend the soup. This will thicken the soup and create a creamy texture while still leaving some potato chunks for texture.
Cheese Addition (Optional):
If you’re using shredded cheddar cheese, stir it into the soup until melted. This will add extra creaminess and flavor.
Season and Serve:
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Garnish and Serve:
Ladle the soup into bowls and garnish with chopped green onions or chives. You can also sprinkle some extra crumbled bacon on top.
Enjoy!
Serve the Slow Cooker Creamy Potato Bacon Soup hot and enjoy this comforting and flavorful dish.
