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Directions
1. Prepare the Ingredients
In the slow cooker, add the diced potatoes, chopped onion, garlic, cooked bacon (save a little for garnish), chicken broth, thyme, salt, and pepper. Stir everything together to combine.
2. Slow Cook
Cover the slow cooker and cook on low for 6–8 hours or high for 4–5 hours, until the potatoes are tender.
3. Blend the Soup
Once the potatoes are cooked and tender, use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, only blend about half of the mixture, leaving some potato pieces intact. Alternatively, you can transfer portions of the soup to a blender, then return it to the slow cooker.
4. Add the Cream and Cheese
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Let everything melt together for another 15–20 minutes on low heat. Taste the soup and adjust seasoning with more salt and pepper if needed.
5. Serve
Ladle the creamy potato bacon soup into bowls and garnish with the reserved crumbled bacon, fresh chives, and an extra sprinkle of cheddar cheese. Serve with warm crusty bread or a side salad.
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