- Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
- Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard.
- Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency).
- Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.
This past fall I was gifted one of The Pioneer Woman’s Cookbooks which I love! Her recipes aren’t too difficult, but are always delicious!
Fall is the perfect time for soup! I love that soup can be light, with a broth or heavier with a creamy base! Soup paired with salad and a fresh loaf of bread is always the perfect meal!
Shot & Recipe from The Pioneer Women:
Here is the Slow Cooker Potato Soup from The Pioneer Women - I love that I can throw it in the crockpot in the morning and dinner will be ready in the afternoon!
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 c. chicken stock
1 tsp. kosher salt
6 sprigs of fresh thyme
1/2 tsp. ground black pepper
3/4 c. sour cream, plus more for garnish
Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving
Find the original recipe here: https://www.thepioneerwoman.com/food-cooking/recipes/a37260749/slow-cooker-potato-soup-recipe/
I’d love to hear what kind of soup you have been loving for fall! I’m always looking to add more recipes to our dinner rotation!