Slow Cooker Creamy Potato Bacon Soup


Welcome to a culinary adventure that promises to transform your kitchen into a haven of comfort and delight. Slow Cooker Creamy Potato Bacon Soup is more than just a meal; it’s an experience. This beloved classic, enhanced with layers of flavors and textures, is sure to become a staple in your kitchen repertoire. Imagine the tantalizing aroma of sizzling bacon and sautéed onions filling the air, making every spoonful a symphony of flavors and textures. Whether you’re seeking solace on a wintry evening or hosting a gathering with loved ones, this recipe embodies comfort, convenience, and culinary artistry. Join us as we unlock the secrets to creating a soul-warming masterpiece that will leave a lasting impression on all who taste it.

Table of Contents

2Ingredients Overview
3Preparing the Ingredients
4Cooking the Bacon to Perfection
5Sautéing the Onions
6Assembling the Soup in the Slow Cooker
7The Slow Cooking Process
8Adding the Creamy Elements
9Final Touches
10Serving Suggestions
11Tips for the Perfect Soup
12Variations and Substitutions
13Storing and Reheating Leftovers
14Health Benefits of the Ingredients

Ingredients Overview

Let’s start with the essentials. Here’s a list of ingredients you’ll need to create this creamy, hearty soup:

  • 6 slices of bacon, cut into 1/2-inch pieces
  • 1 onion, finely chopped
  • 2 (10.5-ounce) cans condensed chicken broth
  • 2 cups water
  • 5 large potatoes, diced
  • ½ teaspoon salt
  • ½ teaspoon dried dill weed
  • ½ teaspoon ground white pepper
  • ½ cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 (12 fluid ounce) can evaporated milk

Each ingredient plays a vital role in creating the perfect balance of flavors and textures. The bacon adds a savory, smoky depth, while the potatoes provide a hearty base. The combination of half-and-half cream and evaporated milk ensures a rich, creamy consistency that makes this soup truly indulgent.

Preparing the Ingredients


Before you begin cooking, it’s essential to prepare your ingredients. This step ensures that the cooking process is smooth and efficient.

  1. Bacon: Cut the bacon into 1/2-inch pieces. This size allows the bacon to cook evenly and release its flavorful fat.
  2. Onion: Finely chop the onion. A finely chopped onion will caramelize beautifully and blend seamlessly into the soup.
  3. Potatoes: Dice the potatoes into even pieces. This ensures they cook at the same rate and absorb the flavors of the soup.

Cooking the Bacon to Perfection

In a large, deep skillet over medium-high heat, cook the bacon pieces until they are crispy. This step is crucial because the crispy bacon will add texture to the soup, and the rendered bacon fat will be used to sauté the onions. As the bacon sizzles and releases its savory aroma, you’ll know that something extraordinary is about to unfold.

Sautéing the Onions

Once the bacon is crispy, remove it from the skillet and set it aside. Leave about 2 tablespoons of bacon fat in the skillet to sauté the onions. Add the finely chopped onions to the skillet and cook them until they are tender and caramelized. The sweetness of the onions will meld harmoniously with the smoky richness of the bacon, laying the foundation for a soup that is nothing short of extraordinary.

Assembling the Soup in the Slow Cooker

With the bacon and onions prepared, it’s time to transfer them to your slow cooker. Add the following ingredients to the slow cooker:

  • Crispy bacon (reserve a small amount for garnish)
  • Caramelized onions
  • 2 cans of condensed chicken broth
  • 2 cups water
  • Diced potatoes
  • ½ teaspoon salt
  • ½ teaspoon dried dill weed
  • ½ teaspoon ground white pepper

Stir everything together to combine. The mixture should already start to smell delicious, with the blend of bacon, onions, and spices hinting at the flavorful soup to come.

The Slow Cooking Process

Set your slow cooker to low heat and allow the soup to cook for 6 to 7 hours. This slow cooking process is where the magic happens. The long, gentle simmer allows the flavors to meld and deepen, resulting in a rich, hearty soup. As the soup simmers, take a moment to revel in the anticipation of the feast to come, knowing that each passing hour brings you one step closer to culinary bliss.

Adding the Creamy Elements

As the final hour of cooking approaches, it’s time to add the creamy elements that will elevate this soup to unparalleled heights of indulgence.

  1. Flour and Half-and-Half: In a small bowl, whisk together ½ cup of all-purpose flour and 2 cups of half-and-half cream until smooth. This slurry will thicken the soup and give it a luxurious, creamy texture.
  2. Incorporate the Slurry: Gradually pour the slurry into the slow cooker, stirring gently to ensure even distribution. Watch in awe as it transforms the humble ingredients into a symphony of creamy goodness.

Final Touches

The final touch to this creamy masterpiece is the addition of evaporated milk. Pour in a 12-ounce can of evaporated milk and stir gently one last time. Allow the soup to simmer for an additional 30 minutes, giving the flavors time to meld and mingle until they reach a state of pure culinary perfection.

Serving Suggestions


When the soup is ready, ladle it into bowls and garnish with the reserved crispy bacon and a sprinkle of freshly chopped parsley. The vibrant green of the parsley adds a pop of color and a fresh note that complements the rich, creamy soup. Serve with crusty bread or a side salad for a complete, satisfying meal.

Tips for the Perfect Soup

  • Choose the Right Potatoes: Russet potatoes are ideal for this soup because they break down and thicken the soup as they cook.
  • Don’t Rush the Sautéing: Take your time to sauté the onions until they are fully caramelized. This step adds depth and sweetness to the soup.
  • Adjust Seasonings to Taste: Taste the soup before serving and adjust the salt, pepper, and dill weed as needed.

Variations and Substitutions

  • Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth. Add extra vegetables like carrots and celery for added flavor and texture.
  • Cheesy Twist: Stir in 1 cup of shredded cheddar cheese during the last 30 minutes of cooking for a cheesy, creamy delight.
  • Herb Lovers: Add a handful of fresh herbs such as thyme, rosemary, or chives for an herby twist.

Storing and Reheating Leftovers

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stove over medium heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave.

Health Benefits of the Ingredients

  • Potatoes: Rich in vitamins C and B6, potassium, and fiber, potatoes are a nutritious addition to any meal.
  • Onions: Onions are packed with antioxidants and have anti-inflammatory properties.
  • Bacon: While bacon should be enjoyed in moderation, it provides protein and adds flavor without the need for additional fats.
  • Dill Weed: This herb is known for its digestive benefits and adds a unique flavor to the soup.


As the final ladleful of Slow Cooker Creamy Potato Bacon Soup is lovingly poured into bowls, take a moment to savor the fruits of your labor. With its rich flavors, creamy textures, and hearty ingredients, this soup is more than just a meal – it’s a culinary masterpiece that nourishes both body and soul. Whether you’re serving it up for a cozy dinner at home or sharing it with friends at a festive gathering, know that you’re not just offering a dish – you’re offering a taste of comfort, tradition, and culinary excellence. Cheers to the joy of slow cooking and the simple pleasures of a bowl of soup that warms the heart and delights the senses.


1. Can I make this soup without a slow cooker? Yes, you can make this soup on the stovetop. Follow the same steps for sautéing the bacon and onions, then combine all the ingredients in a large pot. Simmer over low heat for 2-3 hours, stirring occasionally.

2. Can I freeze Slow Cooker Creamy Potato Bacon Soup? Yes, this soup freezes well. Allow the soup to cool completely, then transfer it to airtight containers or freezer bags. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

3. What can I use instead of evaporated milk? If you don’t have evaporated milk, you can use an equal amount of heavy cream or whole milk. The texture may vary slightly, but it will still be delicious.

4. How can I make this soup lighter? To lighten the soup, you can use turkey bacon instead of regular bacon, and replace the half-and-half cream with whole milk or a non-dairy milk alternative.


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