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As spring gets closer, some of those blustery in between days can get pretty chilly. We’ve had such whiplash between sunny weather and rain/snow that we aren’t ever sure what to prepare.
A good fall back is some soup to warm the soul in the slow cooker so you don’t warm up the house! The ultimate comfort food is the potato, and this soup celebrates it in an elevated way!
We have loved our immersion blender, and jump at any opportunity to use it! I couldn’t find ours available anymore, but this one on Amazon is a great price!
Ingredients
- 8 cups of water
- 4 TBS chicken base
- 4 lbs red potatoes, chopped into 1″ pieces
- 1/2 sweet onion, chopped
- 1 lb bacon, chopped, cooked, divided – reserve grease
- 1 lb Parmesan cheese, shredded, divided
- 1 bunch of green onion, chopped
Instructions
- Mix water, chicken base, potatoes, onion, 1/2 of cooked bacon, and reserved bacon grease in a 6 QT slow cooker.
- Cook for 3 hours on high, then 3 hours on low for a total cook time of 6 hours, stirring occasionally.
- Using an immersion blender, blend soup until slightly chunkier than desired texture (we like it a little chunky).
- Add in 1 1/2 cups of shredded Parmesan and blend to desired texture.
- Garnish with remaining bacon, green onion, and more Parmesan.
Notes
Make this Vegetarian friendly by not adding bacon and using Vegetable Bouillon instead of chicken base.
A little to indulgent? Check out our classic Loaded Baked Potato Soup for a simpler take!