Slow Cooker Potato-Bacon Soup

Name: Slow Cooker Potato-Bacon Soup
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 30 min
Ingredients: 9 slices bacon; 1 onion, finely diced; 7 potatoes, 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)

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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!

By meyer

Recipe Summary

prep:

15 mins

cook:

6 hrs 15 mins

total:

6 hrs 30 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

9 slices bacon
1 onion, finely diced
7 potatoes, 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.

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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.

Nutrition Facts

Per Serving:

380 calories; 19.8 g total fat; 60 mg cholesterol; 581 mg sodium. 35.2 g carbohydrates; 16.2 g protein; Full Nutrition

Reviews

Reviews: Most Helpful

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Ms. Chef Esh

03/14/2020

My family loved this recipe, so comforting on a cold winter night! My only change was to use chicken stock in place of the vegetable broth! Such a filling soup served with a slice of crusty bread! Read More

Rebekah Rose Hills

03/17/2020

This was such a delicious, creamy, cheesy, hearty, cozy dish! Easy to tweak seasoning at the end if desired (we added more garlic powder). Read More

Kristin King

01/30/2020

this was very good soup. mine didn't thicken as well as I like so I added instant potatoes to thicken the way my family likes it but that was the only thing I did differently. YYUMMY Read More

lutzflcat

03/13/2020

3.10.20 The timing is W-A-A-Y off on this recipe. I used the slow cooker feature on my Instant Pot®, checked at 2 hours, and the potatoes were not only cooked, but actually overcooked. No whisking the potatoes was required because the potatoes already were turning to mush. Granted, maybe I cubed my potatoes smaller than others, but I’d recommend that you start checking for doneness at about 1-1/2 hours. Cooking that many strips of bacon leaves you with a LOT of bacon fat (too much IMO), so I removed all but about 2 tablespoons to brown the onions. Also, it really needed a pretty good dose of salt and pepper, was fairly bland. I didn’t have Cheddar-Monterey Jack blend, but I did have each type of cheese, so I just shredded the two of them (worked fine), melted beautifully after a couple stirs. And I used fat free half-and-half which was what I had on hand. So a few tweaks along the way, but this turned out to be a creamy, tasty potato soup that I would make again with the changes above. Read More

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