Slow Cooker Potato Soup

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon and affiliated sites.

Slow Cooker Potato Soup is one of my favorite meals.  I bet I have already made it five times this winter.  I always have potatoes and bacon on hand and it's easy to throw this soup together so it has become a regular in our meal rotation.  (I keep bacon in the freezer until I need it so I am always prepared for bacon emergencies).  Lol.

I have been making slow cooker potato soup for years and my family loves it.  Of course, my boys love anything with bacon, but this soup is yummy (even without the bacon).  It is buttery, creamy or brothy, depending on how you make it, warming and delicious.  

I have been making this soup creamy by mashing it with a potato masher (amazon link) before serving.  You could also use an emersion blender (I have this simple 2 speed corded one and it works great, amazon link).  I am updating this post with new photos, but as you see in the older photo above, you can also serve the soup brothy style instead of creamy if you prefer.  

My favorite thing about this soup of course is that I make it in the slow cooker.  I love being prepared and having most of my kitchen work done before the boys come home from school.  It just makes my evening so much easier.

If you like serve with shredded cheese, chives and of course extra bacon.  

---

Slow Cooker Potato Soup
Ingredients:
6 large potatoes, cubed (Russet or Yukon Gold work great and I don't peel them)
1-2 onions, diced
1 rib celery, sliced
1/2 lb. or more bacon, cooked and crumbled
4 cups chicken or vegetable broth
1 cup water
1 Tbsp. dried parsley
salt to taste*
freshly ground pepper to taste
1/3 cup butter
1 3/4 cups half and half
chopped chives (optional)
shredded cheese (optional)

1.  Combine all ingredients except milk and chives in a slow cooker (amazon link) .  I actually add half the bacon now and garnish with the remaining fresh crisped bacon at serving time.**  
2.  Cover.  Cook on low 8-10 hours.  Stir in half and half during last hour.
3.  If you like it brothy, serve as is.  If you like it creamy, mash it up with a potato masher or emersion blender.  
4.  Garnish with shredded cheese, chives and extra bacon if desired.

*If using homemade broth you may need more salt than you will with store bought broth.    

**I cut the bacon up with kitchen shears and fry in an iron skillet (amazon link) for perfectly crisp bacon crumbles.  

---

YUM!

---

Yum

---

Pin on Pinterest

---

---