Slow Cooker Creamy Potato Bacon Soup

Cook the bacon: Fry the bacon in a skillet until crispy. Set it aside on paper towels to drain, then crumble it into small pieces. Reserve 1-2 tablespoons of bacon grease for added flavor.
Chop the vegetables: Peel and dice the potatoes into small cubes for faster cooking. Finely chop the onion and mince the garlic.

In the slow cooker, combine the diced potatoes, chopped onion, minced garlic, chicken or vegetable broth, and half of the crumbled bacon.
Add salt, black pepper, and smoked paprika. Stir everything to combine.

Set the slow cooker to low and cook for 6-8 hours, or set it to high for 3-4 hours. The potatoes should be tender and easily mashed with a fork.

Once the potatoes are cooked, use an immersion blender to partially blend the soup. This will give it a creamy consistency while leaving some potato chunks for texture.
- If you don’t have an immersion blender, remove 2 cups of the soup, blend it in a regular blender, and return it to the pot.
To thicken the soup further (optional), whisk 2 tablespoons of flour into the heavy cream before adding it to the slow cooker. Stir to combine.

Stir in the heavy cream and sour cream, allowing the soup to heat through for another 10-15 minutes. Do not let it boil, as this could cause the cream to curdle.

Ladle the soup into bowls and top with the remaining crumbled bacon, shredded cheddar cheese, and fresh parsley.

Choose the right potatoes: Yukon Gold potatoes create a naturally creamy texture, while Russet potatoes break down easily for blending.
Add extra veggies: For added nutrition, toss in diced carrots or celery.
Make it dairy-free: Replace heavy cream with unsweetened coconut milk and omit the cheese.
Crispy bacon topping: For the ultimate garnish, crumble extra crispy bacon on top just before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.