Crock Pot Potato Soup: Spud + Bacon = Perfection

Julie Ryan Evans
Food & Party

potato soup

If you've ever moved, you know how incredibly difficult, stressful, and flat out exhausting it can be. I was all that and more after three months in temporary housing with a toddler and a long day of trying to unpack what we needed to get through our first night in the new house.

I wanted nothing more than to eat a home-cooked meal after too many nights of takeout, but I was soooo tired. That's when an amazing friend  dropped by with just that -- only she made it, and I didn't have to.

It may well have been the single best meal of my life -- both because I was so grateful for it, but also because it was the most amazing potato soup ever. It was rich and thick and warm and comforting and it had BACON. We ate it for days.

I've replicated it countless time since, thanks to the Pioneer Woman and her slow cooked version of the same soup that makes it easy and so nice to come home to at the end of a long day.

Slow Cooker Potato Soup

  • 8 cups diced potatoes (peeled)
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 3 cans chicken broth, 14 1/2 oz. each
  • 1 can cream of chicken soup (10 oz. can)
  • 1 tablespoon parsley
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 clove garlic, minced
  • 1/2 pounds bacon, cooked and crumbled
  • 5 tablespoons flour
  • 1 package cream cheese (8 oz. package)

In a large slow cooker, combine all ingredients, minus the flour and cream cheese. Add salt and pepper to taste.

Cook on low for 8-10 hours, or until potatoes are done. About an hour before you serve the soup, add the cream cheese. Stir until blended.

Tip from the Pioneer Woman: We always like our soup thick, so you can scoop out about a cup or two of the soup into a separate bowl. Add the flour, whisking constantly to avoid any lumps. Then as you are stirring the soup, add flour/soup mixture back into the slow cooker. Replace lid and allow the soup to cook for another 20-30 minutes (or until you’re ready to serve).

Tip from me: Add a little bit of shredded sharp cheddar cheese and a few chopped green onions and tomatoes on top, and you will be amazed. Extra bacon isn't bad either.

Image via whitneyinchicago/Flickr

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