There is something mighty comforting about setting supper in the slow cooker before a busy day and walking back through the door to a house that smells like home. This 5-Ingredient Slow Cooker County Fair Weekend Velvety Bacon Potato Soup leans on simple pantry staples and those good cubed Goldrush potatoes to make a rich, silky bowl without a lot of fuss. It is the kind of practical Midwestern meal that fits right into a weekend of ball games, church suppers, and county fair wanderings, when you want supper ready and waiting after the fun is done.
This soup is especially good with warm buttered bread, saltine crackers, or a pan of cornbread for soaking up every last spoonful. If you want to round it out a little more, serve it with a crisp green salad, a plate of sliced tomatoes, or a simple sandwich. For fair weekend appetites, I also like to set out a few extra toppings such as more bacon, shredded cheese, and chopped chives so everybody can dress up their own bowl.
5-Ingredient Slow Cooker County Fair Weekend Velvety Bacon Potato Soup using Cubed Goldrush Potatoes
Servings: 6
Ingredients
2 pounds cubed Goldrush potatoes
Directions
1. Add the cubed Goldrush potatoes, chopped onion, crumbled bacon, and chicken broth to the slow cooker. Stir gently to combine.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the potatoes are very tender and easy to mash.
3. Add the cream cheese in chunks. Use a potato masher or immersion blender to mash and blend the soup until it turns thick and velvety, leaving it as chunky or as smooth as you like.
4. Taste and adjust as needed, then ladle into bowls and serve hot with a little extra bacon or chives on top if you have them.
Variations & Tips
For extra richness: Stir in a splash of milk or a small handful of shredded cheddar at the end if you want an even creamier finish. The soup is already velvety from the potatoes and cream cheese, but a little extra dairy makes it feel especially hearty on a chilly evening.
For a smoother soup: If your family likes a silky texture, blend the soup more thoroughly with an immersion blender. If you prefer an old-fashioned chowder feel, just mash part of the potatoes and leave some soft chunks behind.
For easier prep: You can cook the bacon ahead of time and keep it in the refrigerator until morning. That makes this a fine recipe for busy weekends when you are trying to get out the door early and still want supper waiting for you later on.
For seasoning help: Depending on how salty your broth and bacon are, you may or may not need much extra salt. Taste after blending, then add black pepper or a pinch of salt only if needed so the potato flavor stays front and center.
For a fuller meal: This soup welcomes simple add-ins if you do not mind wandering past the five-ingredient spirit of the recipe. A handful of corn, a little diced celery, or a topping of shredded cheese can stretch it nicely and give the pot a little county-supper personality.
