Hamdi Saidani This Pioneer Woman Slow Cooker Potato Soup is a creamy and hearty recipe, which is made with crispy bacon and tender russet potatoes. It’s the ultimate comfort food recipe, perfect for a hands-off weeknight dinner.
Pioneer Woman Slow Cooker Potato Soup Ingredients
- 6 slices bacon, chopped
- 2 lb. russet potatoes, peeled and cubed
- 3 celery stalks, sliced
- 1 large leek, cleaned and chopped
- 3 garlic cloves, finely chopped
- 4 cups chicken stock
- 1 tsp. kosher salt
- 6 sprigs of fresh thyme
- 1/2 tsp. ground black pepper
- 3/4 cup sour cream, plus more for serving
- Shredded cheddar cheese, chopped chives, and reserved bacon, for serving
How To Make Pioneer Woman Slow Cooker Potato Soup
- Cook the bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook until golden brown and crisp, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- Combine ingredients in slow cooker: Place the potatoes, celery, leek, garlic, chicken stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Crumble about two-thirds of the cooked bacon and add it to the pot.
- Cook the soup: Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 6 to 8 hours, until the potatoes are very tender when pierced with a fork.
- Blend and finish: Remove and discard the thyme sprigs. Use an immersion blender to blend the soup directly in the pot to a semi-smooth consistency, leaving some small chunks for texture. Stir in the sour cream.
- Serve: Ladle the soup into bowls and serve hot, topped with shredded cheddar cheese, chopped chives, a dollop of sour cream, and the remaining crumbled bacon.
Recipe Tips
- How to get the best texture? The recipe suggests blending to a “semi-smooth” consistency. An immersion blender is perfect for this, as you can pulse it just a few times to leave some nice chunks of potato and vegetables for texture.
- Can I make this on the stovetop? Yes. Sauté the bacon in a large Dutch oven. Remove the bacon, then add the vegetables and cook for 5-7 minutes. Add the stock and seasonings and simmer for 20-25 minutes until the potatoes are tender. Finish by blending and stirring in the sour cream.
- What if I don’t have an immersion blender? You can carefully transfer about half of the soup to a regular blender, puree until smooth, and then stir it back into the pot. Be very cautious when blending hot liquids.
- Can I make this vegetarian? To make a vegetarian version, simply omit the bacon (sauté the vegetables in 2 tablespoons of butter instead), use vegetable broth instead of chicken broth, and top with vegetarian-friendly garnishes.
What To Serve With Slow Cooker Potato Soup
This rich and hearty soup is a meal in itself, especially when loaded with toppings. It also pairs perfectly with:
- A hollowed-out bread bowl for serving
- Warm, crusty bread or soft dinner rolls for dipping
- A simple green salad with a light vinaigrette
- Saltine or oyster crackers
How To Store Slow Cooker Potato Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools.
- Freeze: Freezing is not highly recommended as the sour cream and potatoes can become a bit grainy upon thawing.
Slow Cooker Potato Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 410 kcal
- Fat: 22g
- Carbohydrates: 38g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to clean the leek?
Yes, cleaning leeks thoroughly is very important as they can have a lot of grit and dirt trapped between their layers. The best way is to slice them first, then place the slices in a bowl of cold water and swish them around before lifting them out.
Can I use a different kind of potato?
Yes. Russet potatoes are great because their starchiness helps thicken the soup. Yukon Gold potatoes are another excellent choice for their naturally buttery flavor and creamy texture.
Why is my soup bland?
This soup relies on simple flavors. Be sure to season it properly with salt and pepper at the beginning and taste it again at the end. The crumbled bacon adds a lot of salty, smoky flavor, so don’t skip it!
Try More Pioneer Woman Recipes:
- Pioneer Woman Broccoli Potato Cheese Soup Recipe
- Pioneer Woman Potato Leek Soup Recipe
- Pioneer Woman Sausage and Potato Soup Recipe
Pioneer Woman Slow Cooker Potato Soup Recipe
Description
A thick, creamy, and comforting potato soup made effortlessly in the slow cooker, loaded with all the best baked potato toppings like bacon, cheddar, and chives.
Ingredients
Instructions
- Cook bacon in a skillet until crisp. Remove from the pan and set aside.
- Place potatoes, celery, leek, garlic, stock, salt, thyme, pepper, and most of the crumbled bacon into a slow cooker.
- Cover and cook on HIGH for 4 hours or on LOW for 6-8 hours, until potatoes are tender.
- Remove thyme sprigs. Use an immersion blender to partially puree the soup.
- Stir in the sour cream.
- Serve hot, garnished with cheese, chives, more sour cream, and the remaining bacon.
Notes
- u003cliu003eAn immersion blender is the safest and easiest way to partially puree the soup directly in the slow cooker pot.u003c/liu003eu003cliu003eFor the creamiest result, use full-fat sour cream.u003c/liu003eu003cliu003eThis soup is a fantastic u0022dump and gou0022 meal for a busy day.u003c/liu003eu003cliu003eThe toppings are not just a garnish; they are essential to the u0022loaded potatou0022 flavor experience.u003c/liu003e
