Creamy Slow Cooker Potato and Bacon Soup Recipe

• 3 lbs. russet potatoes, peeled and diced
• 32 oz. chicken broth
• 1/2 tsp. garlic powder

Add at the end:

• 1/2 tsp. pepper
• 8 oz. cream cheese
• 1/2 lb. bacon, sliced, cooked and drained

• Add the diced, peeled potatoes to the slow cooker. Pour in the chicken broth, sprinkle the garlic powder over the top, and stir to combine.
• Cover and cook on high for 5 hours or on low for 9 hours, until the potatoes are very tender.
• When cooking is complete, add the cream cheese to the potatoes and broth. Use an immersion blender to puree until smooth, or blend in batches in a countertop blender. You can also mash with a potato masher if you prefer a chunkier texture—leaving a few potato pieces adds nice texture.
• Stir in the pepper and the cooked, drained bacon. Serve immediately. If the soup thickens too much after sitting, thin it with a little extra broth or water to reach your desired consistency.

Nutrition