Description
A creamy and comforting potato soup made easy in the slow cooker with bacon and cream cheese.
Ingredients
- 6 slices bacon, cooked and crumbled
- 4 cups peeled and diced potatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Cook bacon until crispy, then crumble and set aside.
- Combine potatoes, onion, garlic, chicken broth, salt, pepper, and thyme in the slow cooker.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender.
- Stir in cream cheese and cheddar cheese until melted and smooth.
- Blend half the soup for a creamier texture if desired.
- Top with crumbled bacon before serving.
Notes
- For extra flavor, sauté onions and garlic before adding to the slow cooker.
- Use full-fat cream cheese for the creamiest texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: American