Main Dish/ Soups & Stews

Creamy Potato Soup with Bacon

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Happy New Year! Let me tell you, we are kicking the year off right by making a batch of Creamy Potato Soup! I think it’s an easy to make, ever so slightly healthier version of a restaurant style soup (yes, there’s bacon and cheese and stuff – I can’t help myself.)  But seriously, just a few ingredients, 45 minutes, and you’ll be eating this by the spoonful, like our little guy Luke.

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Our snow is almost completely melted here in Northern Illinois. It’s weird for January and sad for snow play, but good for a New Years Day walk around the farm. Also, it’s still cold enough that soup is on our weekly rotation.

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Now, I’m going to let you in on a few secrets…

There are fancier versions out there – I know there are because I’ve made them before. They’re really good. But here’s one well known fact about me – I don’t like to wash extra dishes if I don’t have to. I avoid it at all costs. We already go through a million dishes a day in our family of six.

That’s why I made this recipe in one pot without the whole blender deal like you may have seen in other recipes. I’ve been there, tried that, and then I had to go wash a pot AND a blender. Problems, problems…

Also, use store bought diced hash brown potatoes. You don’t even have to wash a potato peeler, and they get super soft and creamy and wonderful. #winning

My other secret is this….cook the bacon in the pot before you start the soup. Yes, you save a dish. Yes, you add awesome bacon flavor. Yes, you add a little more fat. But if you use center cut bacon, it won’t be a crazy amount. I promise. And you don’t have to wash a pan cooking the bacon. Can you see where my head is in 2017? It’s all about less dishes. 🙂

Okay, enough secret sharing. Here’s my recipe. Try it and let me know what you think. Happy New Year, and here’s to more easy cooking!!

 

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Slow Cooker Creamy Potato Soup with Bacon

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Course: Soup
Servings: 6

Ingredients

  • 8 slices center cut bacon, cooked and crumbled (divided)
  • 3 T. butter
  • 32 oz chicken broth or stock (low sodium)
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 32 oz frozen diced hash brown potatoes
  • 1 cup whole milk
  • 4 oz low-fat cream cheese
  • 1 cup shredded cheddar cheese
  • green onion (optional)

Instructions

  • In a slow cooker, combine chicken broth, onion powder, salt and pepper.
  • Add hash browns, milk, and half of the bacon. 
  • Cover and cook on low for 6-7 hours, stirring occasionally, until potatoes have softened and mixture is creamy.
  • Add cream cheese and 1/2 cup shredded cheddar. Stir to combine until cheeses are melted. Taste for seasoning and add salt and pepper to taste. 
  •  Serve immediately. Garnish with extra bacon, shredded cheddar cheese, and green onion.
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