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 vote5
Comments:
Serves:
6 - 8
Prep:
20 Min
Cook:
8 Hr 30 Min
Method:
Slow Cooker Crock Pot
Ingredients
-
32 ozhash brown potatoes, frozen
-
1/2 conion, chopped
-
1/2 ccelery stalk, diced
-
1/4 cbacon, cooked and diced
-
1/4 csweet peppers, diced
-
1/4 ccarrots, diced
-
1 Tbspgarlic, minced
-
1/4 cgreen onions, diced
-
1/4 tspblack pepper, ground
-
1/2 tspgarlic powder
-
32 ozchicken broth, low salt, organic
-
1 cwater
-
3 Tbspall purpose flour
-
1 cmilk, non-fat
-
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.
