This simple, effortless soup tastes anything but and will soon become one of your go-to recipes. Top things off with more bacon crumbles, shredded cheddar cheese, green onions, or even jalapeños for a little extra flavor.
Ingredients
- ½ pound bacon
- 5 pounds potatoes, peeled and diced
- 1 medium onion, diced
- 1 (8-ounce) container sour cream
- 1 (14.5-ounce) can chicken broth
- 1 (10.75-ounce) can cream of chicken soup
How to Make It
- In a large pan, fry the bacon over medium heat, turning often, until crisp. Allow it to cool, then crumble it.
- Combine all ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the soup mixture.
- Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the soup to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 8–10 hours.
