Slow Cooker Potato-Bacon Soup recipe
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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
Nutrition Info
- 380.2 caloriescarbohydrate: 35.2 gcholesterol: 59.5 mgfat: 19.8 gfiber: 4.1 gprotein: 16.2 gsaturatedFat: 12.5 gservingSize: -sodium: 580.6 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Potato-Bacon Soup
Directions
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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.
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.