Slow Cooker Potato-Bacon Soup
Comfort food at its best! Perfect in a mug by the fireplace or served up in your best china on Christmas Eve. This slow cooker potato-bacon soup is a crowd pleaser. I made up this recipe when I had friends coming over on a cold night and they all loved it. I promised to share my recipe, so here it is. Enjoy!
- Serves: 10 persons
- 9slices bacon
- 1onion, finely diced
- 7potatoes, peeled and cubed
- 1teaspoon garlic powder
- 3cups vegetable broth
- 2cups half-and-half
- 3tablespoons all-purpose flour
- 3¼ cups shredded Cheddar-Monterey Jack cheese blend, divided
- 1teaspoon finely chopped fresh chives, or to taste
Step 1Place 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.
Step 2Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
Step 3Transfer 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.
Step 4Whisk 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.
Step 5Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.