Slow Cooker Bacon Potato Soup
By
Cheryl Mills
@Baker_Bobs_Wife
1
★★★★★ 1 vote5
Ingredients
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32 ozhash brown potatoes, frozen
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1/2 conion, chopped
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1/2 ccelery stalk, diced
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1/4 cbacon, cooked and diced
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1/4 csweet peppers, diced
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1/4 ccarrots, diced
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1 Tbspgarlic, minced
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1/4 cgreen onions, diced
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1/4 tspblack pepper, ground
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1/2 tspgarlic powder
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32 ozchicken broth, low salt, organic
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1 cwater
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3 Tbspall purpose flour
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1 cmilk, non-fat
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8 ozcheese, shredded, 3 cheese blend*
How to Make Slow Cooker Bacon Potato Soup
- 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.