Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

cook:
6 hrs 15 mins
total:
6 hrs 30 mins
prep:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

380 calories; protein 16.2g; carbohydrates 35.2g; fat 19.8g; cholesterol 59.5mg; sodium 580.6mg. Full Nutrition
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