The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
Now that it is starting to be fall, it is starting to be “soup season”. Sara kind of thinks soup season extends year round, so she has quite a lot of soup recipes in her arsenal, but this one is by far my favorite.
Let me start by saying, I am very anti-creamy soups. I like thin soups, like chicken noodle, french onion, etc. And this soup is as thick as it gets. The next day you can practically cut it with a knife. And yet, I love it.
Maybe it is not coincidental that it has bacon in it, which certainly doesn’t hurt.
Sooo yummy. It’s in the crock pot, so it’s not too difficult to make, but you do have to do a lot of potato chopping first which takes a long time. However, it makes a lot, so you get multiple meals out of it, making the effort more than worth it. It works fine to freeze it.
It is a very hearty soup. I recommend serving it with some fresh baked bread.
Recipe from Not Your Mother’s Slow Cooker Cookbook
- 5 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1 stick of butter
- 1 cup half-and-half (or whole milk)
- 1/2 cup sour cream (we use our homemade plain yogurt instead)
- Salt and pepper to taste
- 8 ounces bacon, cooked, drained, and crumbled
- 6 green onions, sliced
- Put the potatoes in the slow cooker and add water to cover. Cover and cook on high until the potatoes are cooked and falling apart, about 5 hours.
- Turn the cooker to low, add the butter, half-and-half, and sour cream, and season with salt and pepper. Cover and cook until hot, about 20 minutes.
- Stir in the crumbled bacon and green onions. Serve immediately or keep warm on low, adding water or milk to thin if necessary.