Slow Cooker Chicken, Bacon, and Potato Soup
"This soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn't feel too heavy. Pair it with a slaw or kale side salad and crusty whole-grain bread for a light, satisfying dinner. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours; though you won't be able to leave the soup unattended all day, this still offers the benefit of hands-free, fuss-free cooking. Either baby red, Yukon Gold, or fingerling potatoes will work well here, as they'll maintain their shape nicely during cooking...."
INGREDIENTS
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4 center-cut bacon slices, diced
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1 1/2 pounds bone-in chicken thighs, skinned
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2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
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2 cups thinly sliced leek (from 2 large leeks)
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1 cup sliced carrot (from 2 large carrots)
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1 cup sliced celery (from 2 large stalks)
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4 cups unsalted chicken stock (such as Swanson), divided
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3/4 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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5 thyme sprigs
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12 ounces baby potatoes
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2 cups coarsely chopped baby spinach
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