slow cooker bacon potato soup

★★★★★ 1
Baker_Bobs_Wife avatar
By Cheryl Mills
from Olympia, WA

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.

★★★★★ 1
serves 6 - 8
prep time 20 Min
cook time 8 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For slow cooker bacon potato soup

  • 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

  • 1
    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.
  • 2
    Cover; cook on Low heat setting 6 to 8 hours. Do not lift lid during this time.
  • 3
    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.
  • 4
    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.

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