This soup is incredibly thick and creamy. a beloved member of the family. It can be prepared in a slow cooker or on the stove. If desired, add chives as a garnish.
| Prep Time: | 30 mins |
| Cook Time: | 6 hrs 30 mins |
| Total Time: | 7 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1 onion, finely chopped
- 2 (10.5 ounce) cans condensed chicken broth
- 2 cups water
- 5 large potatoes, diced
- ½ teaspoon salt
- ½ teaspoon dried dill weed
- ½ teaspoon ground white pepper
- ½ cup all-purpose flour
- 2 cups half-and-half cream
- 1 (12 fluid ounce) can evaporated milk
Instructions
- Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
- Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
- In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
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Nutrition Facts
| Calories | 553 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 1151 mg |
| Sugars | 10 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I am so glad that my family enjoyed the only thing that I changed was I used ham instead of bacon.
I haven’t made it yet but I always thicken my soups and chowder s with instant mashed potato flakes instead of flour or cornstarch.
Delicious. Need to scale down recipe for just me and my mom.
Instead of cooking bacon i used real bacon bits
I’ve just made this soup, and I read some other reviews that they added the cooked bacon at the 30 min mark to add flour and other ingredients, I just did that, and am now waiting for that 30 mins to pass to see how much this soup thickens up.
My family loves this recipe! The only changes we make are we add another potato and a teaspoon more of dill, and then I also use cornstarch instead of flour for my thickener.
I had leave it in my crock pot for a couple extra hours because the potatoes just Wouldn’t Soften but overall a good recipe
Yummy! I’m not a dill fan and omitted it…and i used cornstarch instead of flour.
I was not impressed with this recipe. Too runny! Good taste, too runny for my taste.
I made it the first time for a company potlock. It was amazing! I had a lot of compliments about it.
I made this exactly as written, with the exception of doubling the recipe, and had cheese, chopped green onions and extra bacon on the side to be added if wanted. It was perfect!! I would not change a thing!!
This soup was too good! I substituted the bacon for beef sausage because I’m allergic to bacon. I substituted the half and half for a can of condensed milk to lower the fat value. I added two ears of corn cut off the cob because I love corn. I couldn’t find dill in the store so I didn’t add that. I substituted the chicken broth for water mixed with low sodium bullion cube. This was an excellent way to start the day!!
You could certainly add what makes your heart happy,personally I left it as is. Has a wonderful flavor and perfect for cold winter nights.
This one is always a favorite. I use this base recipe all the time. I do add chopped up carrots and celery. I also double ( or triple) the bacon because it’s hubbys favorite part. I’ve added corn before and called it corn chowder and even ham once or twice This is an easy fun recipe to play with.
Loved it! Made no changes. Husband says to KEEP this recipe!
The perfect potato soup. The end.
I thought this was a very good soup. For me it could use more bacon, and I think it needs a little more spice or flavour. Not sure what it is. I would make it again for sure. Thank you. Bubba.
Not my favorite recipe, probably won’t try it again.
No need to wash the dishes. They will be licked cleaned. I made the following adjustments… In Instant Pot, sauté onion in avocado oil (or your favorite high temp oil) until tender. Add 36 oz chicken broth. Use new red potatoes, skin on, cut into small pieces. Add recommended spices. Either slow cook or pressure cook. Add pkg of pre-cooked bacon crumbles. Omit flour, half & half, condensed milk and water . Use 16 oz whipping cream, approx 4 oz cream cheese, and 1 c shredded cheddar to thicken. Sauté in instant pot until cream cheese is melted and starts to boil. Stir frequently, careful not to burn. Garnish with chopped green onions, sour cream, shredded cheese.
I made this recipe as listed but omitted the onion and added garlic powder, paprika, and Parmesan cheese to taste. I served it with cheddar available for those who enjoy cheesy potato soup. I have a large family so doubled the recipe and used a large Crock-Pot. If you do this, I would suggest cooking it on high instead of low or it will take quite a bit longer to cook. After five hours on high, it was perfect!! My family loved it!
Excellent and big hit at our small group night.