Crock Pot Potato Bacon Soup

Amanda Camden-Spina

By
@MyKitchenIsMyCastle

This recipe was our make-it-up-as-we-go-along dinner. It is also my first recipe post so bear with me.

I had a pile of produce I needed to do something with and my husband had a craving for soup.

We're huge fans of potato and garlic, so there's a lot of both in the soup. Since this is a slow cook soup, there's plenty of time to adjust ingredient quantities to taste.

This recipe makes A LOT of soup, it will fill a 5.5-quart crock pot but it was so yummy that even in that crazy amount, it's nearly already gone. Hope your family enjoys it as much as ours did.


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Comments:

Prep:

20 Min

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
This loaded potato soup is guaranteed to warm you up on a cold night. The red potatoes add great flavoring and the seasoning is perfect. The mushrooms are an unusual addition, but I loved them. Just added to the layers of flavor. Bacon and cheese top this creamy and comforting soup perfectly!

Ingredients

8 - 10 medium
red potatoes, about baseball sized, cut in bite-sized pieces
6
celery stalks, chopped up
1 large
yellow onion, diced
8 oz
baby bella mushrooms, sliced
1 lb
bacon, cooked slightly crispy and chopped up
32 oz
chicken stock
1 can(s)
cream of chicken soup, condensed
1 can(s)
cream of mushroom soup, condensed
1 can(s)
cream of potato soup, condensed
2 c
milk or half and half
1 - 2
heaping tablespoons of minced garlic
2 Tbsp
Italian herb seasoning
salt and pepper
cheddar cheese, shredded

Directions Step-By-Step

1
Using at least a 5.5-quart crock pot, set temperature to low. Combine chicken stock, minced garlic, Italian seasoning, potatoes, celery, and onion in the crock pot and stir until all ingredients are well integrated.
2
Let cook until potatoes are fork tender. (I let it go for a couple hours.)
3
In a separate dish combine milk and all 3 cans of soup and stir until well mixed.
4
Add mixed soup, mushrooms, and bacon to crock pot and stir gently but thoroughly. Let cook for another 20 - 30 minutes. Test broth for flavor and thickness. At this point, you can add more Italian seasoning, minced garlic, salt, and/or pepper to your taste. If the soup is too thick, add water in small increments until you have your desired consistency. If you prefer a thicker consistency, mix some cornstarch and milk then add to the soup.
5
Let cook for another 30 -60 minutes (to allow the flavor of the additional seasoning to develop), then serve. Garnish with cheddar cheese for a truly tasty loaded baked potato flavor.
6
After eating a couple bowlfuls, my hubby suggested that chicken and carrots would also be a nice addition to the soup. Please let me know if try that variation and how it worked out. :)

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Onion, #Garlic, #potato, #celery