There’s nothing quite like a soup that effortlessly combines ease and delectable flavors, and this potato soup is an absolute winner. It has become a household favorite, especially for my daughter, who can’t get enough of its heartwarming goodness. As the temperature drops, her cravings for this soul-soothing delight intensify, and it has become a staple during cold weather.
The recipe’s charm lies in its versatility and the abundance of delicious ingredients. My daughter particularly adores this variation because it’s filled with more of her favorite “stuff,” making it an even more delightful experience. Thankfully, I usually have all the ingredients readily available, which means I can easily whip up a batch whenever the craving strikes.
One of the best features of this recipe is its convenience, making it a perfect choice for busy mornings. By prepping the ingredients the night before, I can effortlessly set the slow cooker in motion just as my coffee finishes brewing. The aroma that fills the house as the soup simmers throughout the day only builds the anticipation for the satisfying dinner that awaits us.
Moreover, the bacon, a key ingredient that adds a wonderful smoky touch, can also be prepped the evening before, streamlining the cooking process. I find the programmable start button to be a lifesaver, ensuring that the soup doesn’t overcook before we return home, preserving its perfect texture and taste.
One of the greatest pleasures lies in seeing the entire family enjoy the soup in their own way. Each person gets to pick their favorite toppings, transforming the already heavenly potato soup into a personalized loaded delight. The joy and satisfaction on their faces as they relish the creation they’ve crafted themselves is truly heartwarming.
And let’s not forget the delightful leftovers! This soup reheats exceptionally well, maintaining its incredible flavors, making it a top contender for a comforting lunch or dinner the next day.
Enjoy!
Ingredients
6 slices Bacon – cooked until crispy
2 ½ lbs. Russet potatoes – diced
1 Onion – diced
2 large Carrots – peeled and chopped
1/2 cup Celery – chopped
4 Garlic Cloves – minced
2-3 cups Cubed Ham Steaks
4 Sprigs of fresh thyme or ¼ tsp. dried thyme
1 tsp. Salt
½-1 tsp. Fresh cracked black pepper – to taste
¼ cup Flour
4 ½ cups Chicken stock
1 ½ cups Heavy cream (Half and half or whole milk will also work.)
½ cup Sour cream
Directions
Cook bacon in skillet until very crispy. Set aside 2 strips of bacon to crumble for topping.
Add the diced potatoes, onion, carrot, celery, garlic, ham, bacon, thyme, salt, pepper, and chicken stock to your slow cooker.
Cook on low 7-8 hours, or high 4-5 hours.
Remove 2-3 cups of the soup and mash (don’t worry, the ham will not mash), then return the mashed mixture to the slow cooker. Stir well.
Add the flour, heavy cream, and sour cream and stir everything together.
Cover and cook on high for an additional 15 minutes.
Topping Ideas: crispy crumbled bacon, shredded cheddar cheese, sour cream, chopped green onion, and chives.
Notes
• To store leftovers: Always allow the soup to cool to room temperature before you put it in the fridge. Transfer the cooled soup to a sealable container and is good up to 4 days.
• Freezer – Not Recommended: Unfortunately, freezing is not recommended for potato soups and creamy soups such as this, because the dairy will separate and lose their creamy consistency – and the potatoes absorb moisture and develop a grainy texture when defrosted.
• Half and half or whole milk work well instead of the heavy cream. Avoid lower fat dairy because the soup won’t be as creamy and could be too watery.
• Other options for thickening the soup: Potato flakes or Cornstarch.
• This soup is hearty, so I usually do not serve anything with it unless it’s a fun salad and I plate it like a soup & salad combo. Broccoli salad pairs well as does a Strawberry Spinach Salad, or an Apple Pecan Salad. This makes a great combination of hearty and fresh!