Equipment Needed
- 6-quart or larger slow cooker (Crock Pot)
- Skillet (for cooking bacon)
- Cutting board and knife
- Measuring cups and spoons
- Ladle
- Immersion blender or potato masher (optional, for texture)
Step-by-Step Instructions
My process starts in the morning. I peel and dice my potatoes into roughly 1/2-inch cubes. I’ve learned that a consistent dice is key—if some pieces are huge, they won’t cook evenly. I add the potatoes to the slow cooker along with the chopped onion and minced garlic. Then, I pour in the chicken broth and add the entire can of cream of chicken soup, along with the dried parsley, dill, and paprika. I give everything a good stir, making sure the soup is well distributed. The mixture will look a bit thin and separated, but that’s perfect. I set my slow cooker to LOW for 7-8 hours. This long, gentle cook is what coaxes all the flavor from the potatoes and aromatics, making your kitchen smell incredible by afternoon.
About 30 minutes before the soup is done, I start my finishing preparations. This is when I cook my bacon until it’s perfectly crisp. I drain it on paper towels and crumble it, reserving some for garnish. The smell of bacon now joins the potato aroma, which is just heavenly. Then, I turn my attention to the most important step: incorporating the dairy. In a separate bowl, I cube the very soft cream cheese. I’ve tried adding it straight from the fridge, and it just won’t blend properly. Taking the time to let it soften makes all the difference.
Now, for the final transformation. Once the potatoes are completely tender (I test one with a fork), I add the cubed cream cheese, sour cream, and shredded cheddar cheese to the slow cooker. I put the lid back on and let it cook for another 20-30 minutes on HIGH. This allows the cheeses to melt slowly without curdling. After that time, I remove the lid and stir vigorously. The soup will have thickened dramatically and turned a lovely creamy color. If I want it extra smooth, I’ll use my immersion blender for just a few pulses to break up some of the potatoes, but I’m careful to leave plenty of chunks for texture. I then stir in most of the crumbled bacon, reserving a handful.(See the next page below to continue…)