Name: Slow Cooker Potato-Bacon Soup
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Bacon - 9 slices; Onion, finely diced - 1; Potatoes, peeled and cubed - 7; Garlic powder - 1 teaspoon; Vegetable broth - 3 cups; Half-and-half - 2 cups; All-purpose flour - 3 tablespoons; Shredded Cheddar-Monterey Jack cheese blend, divided - 3 ¼ cups; Finely chopped fresh chives, or to taste (Optional) - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Potato-Bacon Soup

1. Bacon - 9 slices

2. Onion, finely diced - 1

3. Potatoes, peeled and cubed - 7

4. Garlic powder - 1 teaspoon

5. Vegetable broth - 3 cups

6. Half-and-half - 2 cups

7. All-purpose flour - 3 tablespoons

8. Shredded Cheddar-Monterey Jack cheese blend, divided - 3 ¼ cups

9. Finely chopped fresh chives, or to taste (Optional) - 1 teaspoon

How to cook deliciously - Slow Cooker Potato-Bacon Soup

1. Stage

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.

2. Stage

Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.

3. Stage

Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.

4. Stage

Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.

5. Stage

Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.