It’s the season for some soup!

Thank you for being one of our most loyal readers. Please consider supporting community journalism by subscribing.

This delicious potato soup is made in the slow cooker and topped with cheese and bacon. Lisa Boykin Batts | Times
This delicious potato soup is made in the slow cooker and topped with cheese and bacon. Lisa Boykin Batts | Times

My husband and I love soup and eat it often, especially when the temperatures are cool. In the last few weeks, I’ve made vegetable beef, chicken and rice, and potato soups. We loved them all!

I cook some soups on the stovetop but others in the slow cooker. The most recent was potato soup that simmered in the slow cooker Saturday afternoon.

Reggie and I spent the morning at the N.C. Whirligig Festival, came home and prepared the soup. I also used my bread machine to make the dough for a loaf of bread to go with our soup.

While we rested and played with our daughter’s new puppy, our supper cooked. I love when that happens.

The prep is easy for this soup recipe that I found on the website www.gimmesomeoven.com.

Reggie warmed the microwave bacon while I peeled and diced the potatoes. I peeled about half of them and left the peel on the rest.

Potatoes, bacon and diced onions cook in chicken broth until the veggies are tender. We used the high setting for about 4 hours; low for 6-8 hours is also an option and would be perfect for a weekday supper.

Once the potatoes are fork-tender, just mix the roux on the stove, add in the cheese, sour cream and seasoning, and you are almost ready to eat.

We topped our soup with more bacon, cheese and chives and served it with baked apples and the warm bread.

Trust me, this soup is so good! The chicken broth and bacon give a wonderful flavor to this recipe, and the cheese on top is like the icing on the cake! It was also good warmed up for lunch the next two days.

I basically made the recipe as given. The only thing I really changed was cooking the potatoes and onion with 4 slices of bacon instead of 6.

I have several potato soup recipes I make; this one will definitely stay in my soup rotation!

Slow Cooker Potato Soup

This soup is delicious paired with hot bread.

6 slices cooked bacon, diced

3-4 cups chicken or vegetable stock*

2 pounds Yukon gold potatoes, peeled (if desired) and diced

1 medium white or yellow onion, peeled and diced

4 tablespoons bacon grease or butter

1/3 cup all-purpose flour

1 (12-ounce) can 2 percent evaporated milk

1 cup shredded reduced-fat sharp cheddar cheese

1/2 cup plain low-fat Greek yogurt or low-fat sour cream

1 teaspoon kosher salt, or more to taste

1/2 teaspoon freshly-cracked black pepper

Optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Add bacon, 3-4 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.

Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.

Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.

Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

Gimme Some Oven

* A few notes: I used 4 cups of lower-sodium chicken broth in the slow cooker, butter instead of bacon grease and sour cream instead of Greek yogurt. I also took the advice of a reviewer and didn’t add the salt until I had tasted the soup. I used table salt to taste.