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!

• Preparation Time: 15 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 15 mins
• Calories: 380 Calories

Ingredients

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

Recipe Instructions

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.