Crock Pot Potato Soup with bacon and Cheese

Judy Wisniewski

By
@danalex2

My daughter and husband loves soup, I have been experimenting with different soups in the crock pot. This one came out good and was a bit lighter than the regular creamier version, leave out the bacon for vegetarian


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

1 Hr

Cook:

4 Hr

Method:

Slow Cooker Crock Pot

Ingredients

6
potato
1
onions, vidalia, peeled
4 clove
garlic
1 qt
low sodium chicken broth
4 Tbsp
butter, cold
1 Tbsp
seasoned salt
1 tsp
pepper
1 1/2 c
cheddar cheese, shredded
1 lb
bacon
1 1/2 Tbsp
chives, dried
1 c
low sodium chicken broth

Directions Step-By-Step

1
Peel and dice the potatoes in 1 -1 1/2 inch cubes, peel and dice the onion and garlic. I put the onion and garlic in my food processor to make it easier and in smaller pieces.
2
In a crock pot add the onion, garlic, potatoes, 1 quart of broth, seasoned salt, pepper, and butter. turn crock pot on high for 3 hours
3
Meanwhile cook the bacon and crumble, (set a aside some bacon cheddar and chives for soup garnish if you wish) after the 3 hours of cooking add half of the cooked bacon bits, cheddar, handful of chives. Heat the broth up add 1 cup of the heated broth to the crock. If you don't want a chunky soup mash or emulsify the potatoes at this time. I did this slightly we wanted the potatoes chunky. Cook for another hour on high
4
After 4 hours the soup should be ready ladle to a bowl top with a sprinkle of cheddar, bacon bits and chives.
5
If you want to make this vegetarian you can leave out the bacon

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Healthy