Slow Cooker Bacon Potato Soup

Cheryl Mills


There are many versions out there for crock pot potatos soup. Here is my version which uses spices and lots of fresh vegetables. I made it as a halftime snack during a fall football game gathering. It was an instant hit. Enjoy.

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6 - 8


20 Min


8 Hr 30 Min


Slow Cooker Crock Pot


32 oz
hash brown potatoes, frozen
1/2 c
onion, chopped
1/2 c
celery stalk, diced
1/4 c
bacon, cooked and diced
1/4 c
sweet peppers, diced
1/4 c
carrots, diced
1 Tbsp
garlic, minced
1/4 c
green onions, diced
1/4 tsp
black pepper, ground
1/2 tsp
garlic powder
32 oz
chicken broth, low salt, organic
1 c
3 Tbsp
all purpose flour
1 c
milk, non-fat
8 oz
cheese, shredded, 3 cheese blend*

Directions Step-By-Step

In a 4- to 5-quart slow cooker, layer ingredients in the following order: potatoes, onion, celery, peppers, garlic and bacon. Sprinkle the spices over the top of these ingredients. Pour water and broth over the top of all the soup ingredients.
Cover; cook on Low heat setting 6 to 8 hours. Do not lift lid during this time.
Stir soup ingredients; in a small bowl, mix flour into milk; pour milk mixture over the soup ingredients. Increase heat to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted.
Notes – For easy clean-up of this delicious soup, I suggest using a crock pot liner. They are available at most grocery stores in the same aisle where you find aluminum foil and plastic wrap.
*I prefer to use a low-fat cheddar-monterey-colby cheese blend.

About this Recipe

Course/Dish: Pork
Main Ingredient: Potatoes
Regional Style: American
Hashtag: #potato