Description

This rich and creamy soup combines crispy bacon, tender potatoes, and a creamy broth, creating the ultimate comfort food in a crock pot. It’s perfect for cozy days and always a crowd-pleaser!

Ingredients

For the Soup:

6 slices bacon, chopped

6 medium russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream (or half-and-half)

1 teaspoon dried thyme

1 teaspoon dried parsley

½ teaspoon smoked paprika

Salt and pepper, to taste

1 ½ cups shredded cheddar cheese (plus more for topping)

½ cup sour cream

1 tablespoon fresh chives or green onions, chopped (optional for garnish)

Instructions

Cook the Bacon:

In a skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside. Leave some of the bacon drippings in the skillet.

Sauté the Onions and Garlic:

In the same skillet with the bacon drippings, sauté the chopped onion until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the Ingredients to the Crock Pot:

In the crock pot, combine the diced potatoes, sautéed onions and garlic, chicken broth, dried thyme, parsley, smoked paprika, salt, and pepper. Stir well to combine.

Cook the Soup:

Cover and cook on low for 6-7 hours, or until the potatoes are tender.

Mash the Potatoes:

Once the potatoes are cooked, use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture. This will thicken the soup.

Finish the Soup:

Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook for an additional 15-20 minutes on low until the cheese is melted and the soup is creamy.

Serve:

Ladle the soup into bowls and top with crispy bacon, extra shredded cheese, and fresh chives or green onions for garnish.