Slow Cooker Potato-Bacon Soup


  • 9 slices bacon
  • 1onion, finely diced
  • 7potatoes, peeled and cubed
  • 1 teaspoon garlic powder
  • 3 cups vegetable broth
  • 2 cups half-and-half
  • 3 tablespoons all-purpose flour
  • 3 ¼ cups shredded Cheddar-Monterey Jack cheese blend, divided
  • 1 teaspoon finely chopped fresh chives, or to taste(Optional)
  • Directions

  • Step 1

    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.


  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

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

  • Cook's Note:

    You can use chicken broth instead of vegetable, if preferred.

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