Crock Pot Potato Soup With Bacon And Cheese Recipes

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SLOW COOKER POTATO-BACON SOUP



Slow Cooker Potato-Bacon Soup image

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!

Provided by meyer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 6h30m

Yield 10

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 35.2 g, Cholesterol 59.5 mg, Fat 19.8 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 580.6 mg, Sugar 3.2 g

SLOW-COOKER CHEESY BACON POTATO SOUP



Slow-Cooker Cheesy Bacon Potato Soup image

Potato soup is good, but potato soup with smoky bacon and melty cheese is even better! All you need to do is cook the bacon and chop your veggies-after that, the slow cooker does all the heavy lifting, so dinner is done by the time you get home.

Provided by Pillsbury Kitchens

Categories     Entree

Time 6h55m

Yield 6

Number Of Ingredients 10

4 slices bacon
1 1/2 cups chopped onion
5 cups diced peeled russet potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups half-and-half
1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

Steps:

  • 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.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 7 g, TransFat 1/2 g

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