When we were at a particularly low point in our lives and had limited resources, we had to find ways to make food that would make leftovers. Around this time we had a bacon and potato soup at Tim Horton’s, a regional fast-food coffee-doughnut-restaurant. Inspired by our situation and the soup, we tried to recreate the soup and made this.
Time: 3 hours apx.
Equipment: 3 quart slow cooker
- 1 pound bacon, sliced into small squares *
- 1/2 medium yellow or sweet onion, diced
- 1/2 cup celery, sliced thin
- 6 medium potatoes, cubed 1/2″ x 1/2″ apx. **
- 2 cups milk + 2 cups half-and-half ***
- Salt and Pepper to taste
* Use non-maple flavored bacon, applewood being best. An additional 1/4 to 1/2 pound of bacon adds a new layer of flavor
** 6 medium Idaho potatoes is good. You can add 2 to 4 red potatoes for a variety of mouth feel and flavor.
*** 3 cups of milk + 1 cup of cream replaces 2 cups milk + 2 cups half-and-half
- Cook bacon using your preferred method-stove top, oven, George Foreman grill, until bacon is very crisp (not burned to a crisp). Drain extremely well.
- Set slow cooker on HIGH. While slow cooker is pre-heating (this is a thing), prepare all of the ingredients.
- Into pre-heated slow cooker, put all of the ingredients EXCEPT for the bacon. Slow Cook on HIGH for 2 hours, check flavor of soup, and check doneness of potatoes, looking for fork tender.
- When the potatoes are fork tender, add the bacon and reduce heat to LOW and slow cook for an additional half-hour to allow flavors to blend.
If the amount of liquid is low add additional milk or half-and-half/cream. This should be a rare occasion. Top with sour cream and chives. Serve with bread.