This soup is not only the best potato bacon soup I’ve ever had, but it’s also possibly the best soup ever…and to make it even better, its “soup-er” simple to make! (Get it?!)
Since moving over to Canada I have come accustomed to a number of Canadian-isms, including…complaining about the snow, eating a lot of bacon, and being a regular customer of Tim Hortons.
More recently, within the past 6 months or so, I was able to combine two of the above into one of the highlights of my working week.
My colleagues soon became accustomed to my “Tim’ Soup Wednesday’s” where I would head out and grab the Tim Hortons soup combo for my lunch – and on Wednesday’s they had my favourite…potato bacon soup! (yes, the two Canadian-isms were bacon and Tim Hortons, by the way!!)
However my hopes and dreams all came crashing down with a ginormous bump last week, when I went to order my Wednesday pick-me-up lunch, only to be told they don’t do potato bacon soup anymore…*gasp*
I ended up having the cream of broccoli soup, which whilst being somewhat enjoyable, it certainly wasn’t the deliciously thick and creamy potato bacon goodness I had grown to love.
But then I had a brainwave…instead of mourning the loss of my beloved soup…why not just make my own!
and boy am I glad I did….and don’t tell anyone, but this version is better than the Tim Hortons version!
So I did some googling, and came across a great recipe using the slow cooker, which I have adapted slightly to suit my own tastes, and grocery shopping list, and the below recipe was born.
I honestly couldn’t recommend this soup enough – Matthew and I had it with some homemade fresh bread for dinner on Sunday evening, and I had leftovers on Monday and Tuesday this week…I would have happily eaten this for every lunch this week if it was an option!
And it really is super easy, the last step of making the roux is probably the hardest, but even that is pretty simple!
So why not give it a try, I promise you won’t regret it!
Potato Bacon Soup Recipe
- 6 slices of bacon, sliced into small pieces, no larger than 1 inch in length
- 3 cups chicken/vegetable stock
- 2lb potatoes, peeled and diced into 1 – 1 1/2 inch cubes
- 1 medium onion, peeled and chopped
- left over bacon grease, or 4 tbsp butter
- 1/3 cup all-purpose flour
- 1 can evaporated milk
- 1 cup grated cheese
- Cook the bacon in a frying pan, and when cooked and crisp, remove from the pan using a slotted spoon/spatula to keep the grease behind – trust me, it’s worth it!
- Place the cooked bacon into the slow cooker, along with the chopped onion and potatoes.
- Mix together, then add the stock, and combine so everything is pretty much covered.
- Cook on low for 6-8 hours, or high for 3-4.
I cooked mine for just over 6 hours on low, and it was wondrous! The potatoes should be tender, and cooked through, but still hold their shape.
- When the soup is cooked, melt the left over bacon grease (or butter, if you choose) in a small saucepan, or even the frying pan from earlier.
- Whisk in the flour until it is combined and looks lumpy – cook this for 1 minute, making sure it doesn’t stick to the pan.
- Add in about 1/3 of the can of evaporated milk, and whisk it with the flour mixture.
- Continue to add in the remaining 2/3, until the mix is completely smooth and silky.
- Heat the smooth mixture until it begins to gently bubble – it will get really thick around now!
- Pour this mixture into the slow cooker with the potatoes/bacon mix, and stir it until it is combined.
- Add in the cheese, and again, stir until fully combined.
- The soup should be deliciously thick and creamy now, and, thankfully, ready to serve!
- Add toppings if you wish – more cheese? sour cream? chives? all delicious!
- Serve with bread, or just as it is.