Cheesy Potato Soup in the Slow Cooker
Calories
Ingredients
- 4 slices bacon
- 1 ½ cups onion chopped
- 5 cups russet potatoes peeled and diced,about 5 medium
- 1 stslk celery chopped (1/2 cup)
- 32 oz chicken broth (4 cups)
- ½ tsp salt
- ¼ tsp pepper
- ½ cup flour
- 1 ½ cups half and half I used half skim milk and half whipping cream
- 8 oz American cheese and Cheddar cheese blend or 1 cup Velveeta and 1 cup cheddar
- green onion diced, for garnish
Instructions
- In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
- Cover; cook on Low heat setting 6 to 7 hours.
- In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup along with green onion. Serves 6.