Xanthan Gum Free Slow Cooker Potato Soup
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Learn more →Ingredients
6 servings
- 6 slices bacon, cut into 1-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 lbs russet potatoes, peeled and cut into ¾-inch cubes
- 3 cups chicken broth
- 1 cup whole milk
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 4 oz cream cheese, cut into cubes and softened
- 1 cup shredded cheddar cheese, plus more for serving
- ½ cup sour cream
For serving
- 3 green onions, thinly sliced (optional)
Instructions
- 1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8–10 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 1 tablespoon of drippings in the skillet.
- 2
Add the diced onion to the skillet with the drippings and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.
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