This recipe has been with my family for generations! Never disappoints!

Thirty years ago, my grandma used to make the most comforting bowl of potato and bacon soup that could brighten up even the grayest Midwestern winter day. Now, life’s hustle might’ve gotten faster, but the slow cooker is a saving grace, letting those flavors meld all day while we get on with things. This Slow Cooker Potato and Bacon Soup brings those hearty, home-cooked vibes to your dinner table with all the love and none of the fuss. Whether you’re craving a touch of nostalgia or just need a bowl of warmth after a chilly day, this recipe is a surefire way to pull your loved ones together, filling the home with an aroma that promises a delicious, nurturing meal ahead.

After ladling this savory delight into bowls, I like to pair it with a crusty bread for dipping and a crisp green salad to round out the meal. And for those extra special nights, nothing tops this soup like a sprinkle of shredded sharp cheese and a quick turn of the pepper grinder. Sometimes, I’ll even pull out the old iron skillet and whip up a batch of cornbread muffins; their sweetness is just perfect alongside the soup’s richness.

Servings: 6-8

– 5 large russet potatoes, peeled and chopped into cubes
– 1 medium onion, diced
– 3 cloves of garlic, minced
– 8 slices of thick-cut bacon, chopped (plus extra for garnish)
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– ½ teaspoon dried thyme
– Salt and pepper to taste
– Optional garnishes: chopped chives, shredded cheese, sour cream