Slow Cooker Bacon Potato Soup
By
Cheryl Mills
@Baker_Bobs_Wife
1
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.
Rating:
★★★★★ 1 vote
Comments:
Serves:
6 - 8
Prep:
20 Min
Cook:
8 Hr 30 Min
Method:
Slow Cooker Crock Pot
Ingredients
- 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
- water
- 3 Tbsp
- all purpose flour
- 1 c
- milk, non-fat
- 8 oz
- cheese, shredded, 3 cheese blend*
How to Make Slow Cooker Bacon Potato Soup
- 1In 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.
- 2Cover; cook on Low heat setting 6 to 8 hours. Do not lift lid during this time.
- 3Stir 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.
- 4Notes – 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.
