Are we in prime comfort food season or what? I’m a Southern girl so I know it’s not too chilly here in Georgia by many people’s standards but I’m going to go with my roots and say when the temps hit about 50 I’m ready for my sweatshirts and soups! (Don’t make fun of me my Northern friends, my Michigander husband does that enough for all of you!) Today I have for you absolute comfort food perfection: Slow Cooker Cheesy Bacon, Ham and Potato Soup. Yes, that’s right: one soup chock full of all my favorite comfort foods! And the great news is that it’s super easy and fail proof to boot.
I like to set this to cook in the morning and then serve in the afternoon/evening topped with some sour cream and maybe some chives and extra cheese, because you know, you can never have too much cheese! I also like to make this meal when my husband might have to work late or we’re off schedule with the kid’s sports because you can come home and eat it whenever and it doesn’t get overcooked if you leave it in an extra hour or two when schedules are off. So I can feed the kids at 5 and set it to low and it’s every bit as good for him hours later if he has a late night.
And before I give you the recipe, can I tell you one more thing? This was probably the most difficult recipe to photograph ever! Potato soup isn’t naturally pretty and I made this soup SO many times before I was able to get some good pictures of it! (Not that my family minded all that taste testing!) I hope you enjoy it as much as we did!Print
Slow Cooker Ham, Bacon & Potato Soup
5 Russett Potatoes, cut into 1/2″ cubes
1 medium yellow onion, diced
1 cup sliced carrots (about 10 baby carrots cut)
1 lb thick cut bacon
1 lb ham cubes
1 teaspoon parsley
4 cups chicken broth
1 cup milk
1/3 cup sour cream
1 cup shredded sharp cheddar cheese
Cut bacon into 1″ pieces and cook in a large skillet over medium high heat until brown. Remove to paper towel lined plate to drain and cool.
In a crockpot combine potatoes, onion, carrot, ham, bacon, broth and parsley. Stir well to mix. Cook on high 4 hours or low 7-8 hours. Turn off crockpot and stir in milk, sour cream and cheese. Stir until cheese is melted and serve immediately.