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Nothing beats a bowl of velvety potato soup on a cold day. This slow cooker recipe turns basic spuds into something extraordinary - silky-smooth, loaded with tangy cheddar, and topped with crunchy bacon bits that add the perfect texture contrast in each bite.
I stumbled upon this soup's secret richness totally by chance when I cooked the bacon first and used those amazing drippings for the onions - what a difference!
Key Components Breakdown
- Red potatoes: Keep their structure better than other types
- Thick-cut bacon: Packs more punch and breaks into nicer pieces
- Sharp cheddar: The aged stuff brings extra complexity
- Fresh thyme: Don't swap for dried, it won't match up
- Heavy cream: Nothing less than full-fat will do for that dreamy texture
Step-by-Step Cooking Guide
- Step 1: Create your taste foundation
- Cook bacon till it's perfectly crisp. Save that liquid gold for your onions. Cook them until they're dark and sweet.
- Step 2: Stack everything correctly
- Start with spuds at the bottom for consistent cooking. Next come your flavor boosters. Then pour heated broth on top.
- Step 3: Nail the consistency
- Only puree half for the best texture. Mix in dairy slowly. Let it naturally get thick.
- Step 4: Finish like a pro
- Hold back some bacon for topping. Toss herbs in at the end. Taste and add salt while hot.
My nana always told me good potato soup should be "thick enough to stand a spoon in, but smooth as silk on your tongue."
This soup has turned into our weekly Sunday ritual. There's something magical about how it pulls everyone into the kitchen, lured by those amazing bacon and herb smells. It's not just food - it's a bowl of happiness that brightens any day.
Frequently Asked Questions
- → Can I swap the pasta shape?
- Absolutely! Try any small kind, but tweak the cook time a bit.
- → Is this soup freezer-friendly?
- Yep, just freeze it without pasta, then cook fresh pasta when reheating.
- → What veggies should I add?
- Frozen ones like peas, corn, carrots, or beans are all winners here.
- → Fresh veggies okay to use?
- For sure! Toss them with the pasta and cook until they soften nicely.
- → How long does it stay good?
- Keeps fine in the refrigerator for 3-4 days if sealed up tight.