Crock Pot Potato Bacon Soup

8
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 cooker 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.

Blue Ribbon Recipe

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 baby bella mushrooms are an unusual addition, but we loved them. Same with the fresh onion and celery. Just added to the layers of flavor and texture in this soup. Bacon and cheese top this creamy, hearty, comforting soup perfectly! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Prep:
20 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 8 - 10
    red potatoes, (medium 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
  • 1 Tbsp
    Italian herb seasoning
  • ·
    salt and pepper
  • ·
    cheddar cheese, shredded

How to Make Crock Pot Potato Bacon Soup

Step-by-Step

  1. Using at least a 5.5-quart Crock Pot, set the temperature to low. Combine chicken stock, minced garlic, Italian seasoning, potatoes, celery, and onion in the Crock Pot.
  2. Stir until all ingredients are well integrated. Let cook until potatoes are fork-tender. (I let it go for a couple of hours.)
  3. In a separate dish combine milk and all 3 cans of soup. Stir until well mixed.
  4. When the potatoes are cooked, add mixed soup, mushrooms, and bacon to Crock Pot. 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 of 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. :)

Printable Recipe Card

About Crock Pot Potato Bacon Soup

Main Ingredient: Vegetable
Regional Style: American



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