slow-cooker creamy potato and bacon soup

Ingredients (Serves 6)

• The Base & Veggies:
  • 3 lbs russet or Yukon Gold potatoes, peeled and diced into $\frac{1}{2}$-inch cubes (Yukon Golds give a naturally buttery flavor and texture)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
• The Bacon:
  • 8 to 10 strips of thick-cut bacon (cooked crisp and crumbled; reserve half for topping)
• The Creamy Finish:
  • $\frac{1}{3}$ cup butter
  • $\frac{1}{3}$ cup all-purpose flour (to thicken)
  • 1.5 cups half-and-half or heavy cream (for ultimate richness)
  • $\frac{1}{2}$ cup sour cream or cream cheese (optional, for extra tang and velvet texture)
• Seasoning & Toppings:
  • 1 tsp salt (plus more to taste)
  • $\frac{1}{2}$ tsp freshly cracked black pepper
  • 1 tsp dried chives or fresh green onions, chopped
  • 1.5 cups shredded sharp cheddar cheese

Step-by-Step Instructions

1. Combine in the Slow Cooker:
   • Place your diced potatoes, chopped onion, and minced garlic into the slow cooker.
   • Pour in the chicken broth. Add about half of your crumbled, cooked bacon right into the pot for flavor infusion. Season with salt and pepper.
2. Slow Cook:
   • Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours) until the potatoes are fork-tender and practically falling apart.
3. Thicken and Cream:
   • Optional texture step: For a thicker, more textured soup, use a potato masher right inside the slow cooker to mash about half of the potatoes while leaving the rest chunky.
   • In a small saucepan over medium heat, melt the butter, then whisk in the flour for 1 minute to cook out the raw flour taste. Slowly whisk in a cup of warm liquid scooped from the slow cooker to create a smooth paste, then pour this back into the soup to thicken it. (Alternatively, you can whisk the butter and flour together into a paste and stir it directly into the hot slow cooker).
4. Stir in the Dairy:
   • Pour in the half-and-half (or heavy cream) along with the sour cream or cream cheese and 1 cup of the shredded cheddar cheese. Stir thoroughly until the cheeses melt completely into a silky, creamy broth.
5. Rest and Serve:
   • Cover and let it warm through on LOW for another 15 to 20 minutes.
   • Serve hot, topped generously with the remaining crispy bacon, extra cheddar cheese, and fresh green onions or chives!

Pro Tip: If you want an ultra-smooth, velvety texture rather than a chunky homestyle soup, you can use an immersion blender right in the slow cooker to puree about three-quarters of the soup before stirring in the cream and cheese!