This Slow Cooker Creamy Potato Bacon Soup is the epitome of comfort food. Hearty potatoes, savory bacon, and sweet onions are slow-cooked in a rich broth, then finished with a creamy blend of half-and-half and evaporated milk. It’s an easy and delicious way to warm up on a chilly day.

Slow Cooker Creamy Potato Bacon Soup

Ingredients:

Instructions:

1. Cook Bacon and Onion: In a large, deep skillet, place the bacon (cut into 1/2-inch pieces) and the finely chopped onion. Cook over medium-high heat until the bacon is evenly browned and crispy, and the onions are soft and translucent. Drain off any excess grease from the skillet.
2. Combine in Slow Cooker (Initial Cook): Transfer the cooked bacon and onion to your slow cooker. Stir in the condensed chicken broth, water, diced potatoes, salt, dried dill weed, and ground white pepper. Cover the slow cooker and cook on Low for 6 to 7 hours, stirring occasionally to ensure even cooking. This long, slow cook will make the potatoes wonderfully tender.
3. Thicken and Cream: In a small bowl, whisk together the all-purpose flour and half-and-half until smooth and no lumps remain. Stir this mixture into the soup in the slow cooker, along with the evaporated milk.
4. Final Simmer: Cover the slow cooker again and cook for an additional 30 minutes. This final cooking period will allow the soup to thicken to a creamy consistency.
5. Serve: Taste the soup and adjust seasonings if necessary. Serve hot and enjoy this wonderfully creamy and flavorful potato bacon soup!