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!
Ingredients
- slices bacon: 9 piece
- onion: 1 piece (diced)
- potatoes: 7 piece (cubed)
- garlic powder: 1 tsp
- vegetable broth: 3 cups
- half-and-half: 2 cups
- all-purpose flour: 3 Tbsp
- ¼ cups shredded Cheddar-Monterey Jack cheese blend: 3 piece (divided)
- fresh chives: 1 tsp (to taste, finely chopped, optional)
Metric Conversion
Stages of cooking
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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.
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Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
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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.
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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.
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Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.
