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Why do you need to make my new recipe for steakhouse potato soup? I tried this soup a casino steakhouse and came right home to test it out in the slow cooker. It's got tiny bits of bacon throughout and has the silky thick texture that you expect at a restaurant.

Full recipe (and pinning/print options): https://www.themagicalslowcooker.com/steakhouse-potato-soup/

Recipe:
5 lbs. russet potatoes
1 lb. bacon
1 sweet yellow onion, diced
1 1/2 tsp. salt
8 oz. cream cheese
1/2 tsp. garlic powder
4 cups chicken broth

WAIT TO ADD
2 cups heavy cream
1/4 cup flour
1/4 tsp. freshly ground black pepper

Instructions
Start by cooking your bacon. I like to slice the bacon before cooking (it will brown better and you can cook the entire pack in one pan). Add the bacon to a skillet set to medium high heat and cook until brown and crispy. Drain off the fat and place the bacon on a plate that is lined with paper towels.
When the bacon is cooled, place it on a cutting board and chop very finely; this will take some time.
Peel the potatoes and rinse them. Cut into cubes that are about 1/2 inch thick. I like to keep my cubed potatoes in a bowl covered with water as I cut them so they will not brown.
Add the cubed peeled potatoes, HALF OF THE BACON, diced onion, garlic powder, salt, cream cheese, and chicken broth. Cook on LOW for 6-7 hours or until the potatoes are fork tender. WAIT TO ADD THE CREAM, FLOUR AND PEPPER.
Whisk the heavy cream and flour together in a bowl, and then add to the soup in the slow cooker. Add the remaining bacon, and freshly ground black pepper. Use a potato masher to mash just about 1/4 of the soup, or enough to thicken it. Replace the lid, turn the heat to high and continue cooking for 10 more minutes or until the soup has thickened.
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