When a rainy afternoon calls for something soul-warming but totally effortless this creamy potato bacon soup is my answer It almost makes itself in the slow cooker filling every corner of the house with cozy aromas until dinner time rolls around and everyone lines up for a bowl
The first time I made this soup I was chasing after my toddler and needed something easy with big flavor Now it has become one of our go to comfort meals when we all need a pick me up
Ingredients
- Bacon: Thick cut is best for bigger pieces and more flavor Look for bacon with plenty of marbling for richness
- Onion: Fresh yellow or sweet onions add a savory depth and sweetness Choose firm onions with tight skins
- Condensed chicken broth: Opt for low sodium if you can for better control of saltiness This forms the base of the soup
- Water: Helps to thin the soup slightly
- Large potatoes: Choose russets for a softer texture or Yukon gold for a creamier bite Make sure they are firm and free of sprouts
- Salt: Balances the flavors It is best to use a fine sea salt for even seasoning
- Dried dill weed: Adds a subtle herbal note that balances the richness Crush gently between your fingers to release more aroma
- Ground white pepper: This is milder than black pepper and blends nicely into creamy soups Always check it is fresh for best flavor
- All purpose flour: Used to thicken the soup Make sure it is lump free before mixing into the soup
- Half and half cream: Brings creaminess without making the soup too heavy Use the freshest you can find for the most velvety texture
- Evaporated milk: Adds an extra layer of richness and helps the soup stay creamy even if reheated Full fat is best for this dish
Instructions
- Cook the Bacon and Onion:
- Place the bacon and finely chopped onion in a large skillet Cook over medium high heat stirring now and then until the bacon is browned and the onions are soft and a touch golden Drain away any excess grease for a less oily soup base
- Combine Ingredients in Slow Cooker:
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