Slow Cooker Creamy Potato Bacon (Print Version)
Creamy potato soup with bacon slow-cooked to comfort, layered with tender potatoes, savory bacon, cream, and herbs.
# Ingredients:
→ Soup Base
01 -
6 slices streaky bacon, cut into 1.25 cm pieces
02 -
1 medium onion, finely chopped
03 -
2 cans (300 ml each) condensed chicken broth
04 -
480 ml water
05 -
5 large potatoes, peeled and diced
06 -
0.5 teaspoon fine sea salt
07 -
0.5 teaspoon dried dill weed
08 -
0.5 teaspoon ground white pepper
→ Thickening and Cream
09 -
65 grams all-purpose flour
10 -
480 ml half-and-half cream
11 -
1 can (354 ml) evaporated milk
# Instructions:
01 -
In a large skillet over medium-high heat, cook the diced bacon and chopped onion until the bacon is crisp and the onions are translucent. Drain off excess fat.
02 -
Transfer the cooked bacon and onion to the slow cooker. Add condensed chicken broth, water, diced potatoes, salt, dill weed, and white pepper. Stir well to ensure even distribution.
03 -
Cover and cook on low heat for 6 to 7 hours, stirring occasionally, until the potatoes are fully tender.
04 -
In a small bowl, whisk the all-purpose flour with the half-and-half cream until smooth with no lumps remaining.
05 -
Pour the flour and cream mixture into the slow cooker along with evaporated milk. Stir to combine. Cover and continue cooking on low for an additional 30 minutes until thickened. Serve hot.
# Notes:
01 -
Use waxy potatoes for a smoother texture and to maintain shape during long slow cooking.