Go Back Email Link
–+ servings

Cheesy Potato-Bacon Soup

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 bag 32 oz frozen southern-style diced hash brown potatoes, thawed
  • 1 medium onion chopped (½ cup)
  • 1 medium stalk celery diced (½ cup)
  • 3½ cups chicken broth from 32-oz carton
  • 1 cup water
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • 2 cups shredded Cheddar cheese 8 oz
  • 12 slices bacon crisply cooked, crumbled
  • 4 medium green onions thinly sliced (¼ cup)

Instructions

  • Spray 3- to 4-quart slow cooker with cooking spray.
  • In slow cooker, mix potatoes, onion, celery, broth and water.
  • Cover; cook on Low heat setting 6 to 8 hours.
  • ln small bowl, mix flour and half-and-half; stir into potato mixture.
  • Increase heat setting to High; cover and cook 20 to 30 minutes longer or until mixture thickens.
  • Stir in cheese until melted.
  • Stir in half of the bacon.
  • Sprinkle each serving with remaining bacon and green onions.

Notes & Wine Advice

Quick Variation:
Make this an easy meatless choice — just omit the bacon pieces and use vegetable broth instead of the chicken broth.

Nutrition values

Calories: 410 kcal
--------------------------------------------------------------------------------------------------
Course; Cheese / One Pot Dinner / Pork / Soup