Try this easy slow cooker potato-bacon soup for a comforting, hearty meal that's sure to please on winter nights.
Preparation Time
15 mins
Cooking Time
6 hr 15 mins
Total Time
6 hr 30 mins
Calories
380 Calories
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.
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
3.25 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 teaspoon finely chopped fresh chives, or to taste
