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Slow Cooker Creamy Potato Soup

SUBMITTED BY: ROZANRENEE PHOTO BY: tinagail

"This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired."

RECIPE RATING:

Read Reviews (151)

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PREP TIME	30 Min
COOK TIME	6 Hrs 30 Min
READY IN	7 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 teaspoon ground white pepper
1/2 cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

DIRECTIONS

Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

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REVIEWS

Reviewed on mar. 22, 2003 by DEBMILLIKAN

Basically good recipe, had to change some things though. I used heavy cream instead of half n... MORE

Reviewed on nov. 20, 2004 by MEGAN24

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.

MEGAN24
nov. 20, 2004

I wasn't so sure this would be a four star recipe as I was making it, but it turned out well in the end. I wish I had followed another reviewer's advice and fried the bacon first, then set it aside and sauteed the onions in the bacon grease. Cooking them at the same time didn't work so well because the onions were done well before the bacon, leading to burned onions, which in turn led to brown soup. Next time I'd add the onions at the beginning, but wait to serve the bacon with each individual bowl. It gets soggy being in the broth. I also had to bump up the slow cooker to high for awhile because the potatoes just weren't getting soft enough. After I added the flour, half and half and evaporated milk, I expected the soup to get really thick and creamy, but it stayed pretty thin, even after adding more flour and bumping the slow cooker back up to high again. So I transferred everything to a pot on the stove and cooked it at a little bit higher temperature, being careful not to boil it. Even then, it never did get quite as thick as other potato soups I've had. The flavor did turn out great, after adding more salt and dill weed. My husband and I both really liked it, and it's not as fattening as other potato soups, especially using fat-free half and half and fat-free evaporated milk. I'd make this recipe again, but I'd probably do it all on the stove instead of in the slow cooker.

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41 users found this review helpful

I wasn't so sure this would be a four star recipe as I was making it, but it turned out well... MORE

Reviewed on nov. 27, 2006 by Gizmo

This made an excellent tasting soup. I didn't have condensed chicken broth, so I used 2 cans... MORE

Reviewed on feb. 10, 2007 by Toasty Mama

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.

Toasty Mama
feb. 10, 2007

I like this recipe, but like others I modified it some to better suit my family's tastes. Almost seems a shame to review it based on my modifications because if I had all the ingredients on hand to make it as is, I am sure it would have been great as well. That being said, I used 5 cups chicken broth instead of the broth/water mix, substituted black pepper and reduced dill to 1/8 tsp, substituted 2% milk for the half and half cream and omitted the evaporated milk altogether. I also fried the bacon separately from the onion, sauteing the onion instead in olive oil with about a 1 c of carrots and a stalk of celery. Then I added both the bacon and the vegetables to the slowcooker together for step 2. I did also puree about 1/4 of the soup and about a 1/4 cup of potato flakes to thicken it some before step 3. Family loved it, particularly the children. As far as cooking the bacon in the slowcooker for that amount of time, I didn't experience any problems as far as the soup being greasy or overpowered by the taste. The bacon was soft though. If you prefer crispy bacon in your soup definitely wait to add it.

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24 users found this review helpful

I like this recipe, but like others I modified it some to better suit my family's tastes. ... MORE

Reviewed on apr. 30, 2005 by chellebelle

I love potato soup and potato soup with bacon is heaven! I substitute milk for the cream... MORE

Reviewed on apr. 17, 2006 by jmlionhunter

This is a great recipe. I used it when we did family poker night with my in-laws. I followed... MORE

Reviewed on feb. 25, 2003 by LSANDERSON

A winter party hit! I loved this soup! It was creamy, and delicious - the bacon stays crispy... MORE

Reviewed on sep. 20, 2005 by What a Dish!

I was very pleased with this recipe! It came out thick, creamy, and tasty! I didn't have... MORE

Reviewed on oct. 13, 2007 by cjweimer

Full Review

cjweimer
oct. 13, 2007

This recipe is so great! It's thick, creamy, and very filling. I am going to halve the recipe next time for just two people. I used the slow cooker for mine, with no problem... I even had it cooking on high for 3.5 hours without realizing it and thought I ruined it, but didn't thankfully. I don't know why/how other people had runny, watery soup but I had no problem. I didn't cook the onions beforehand, I just put them in the cooker raw. I also didn't put in the bacon either, I saved it to garnish when we were ready to eat (I used ready-to-eat bacon which you can heat up in the microwave for however many you need/want - so convenient). Also added shredded cheese as a garnish too. I put a couple pinches of crushed red pepper flakes and a garlic clove minced to add more zing and flavor. I used lowfat evaporated milk and regular half and half. I also used reduced sodium chicken broth as well. The grocery store didn't have large potatoes unbagged... so I used 8 red-skinned, medium-sized potatoes instead. I also mashed half the potatoes as well before I added the creamy mixture. Mm Mm Mm. Thank you for sharing! It was perfect for a cool, fall day!

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12 users found this review helpful

This recipe is so great! It's thick, creamy, and very filling. I am going to halve the... MORE