Best comfort food ever! On Christmas Eve, serve it in your finest china or in a cup by the fire. This potato-bacon soup from the slow cooker is a hit with everyone. When I had guests around on a chilly night, I created this recipe, and they all enjoyed it. Here is the recipe I promised to give. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs 15 mins |
| Total Time: | 6 hrs 30 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 9 slices bacon
- 1 onion, finely diced
- 7 potatoes, peeled and cubed
- 1 teaspoon garlic powder
- 3 cups vegetable broth
- 2 cups half-and-half
- 3 tablespoons all-purpose flour
- 3 ¼ cups shredded Cheddar-Monterey Jack cheese blend, divided
- 1 teaspoon finely chopped fresh chives, or to taste (Optional)
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
- Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
- Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
- Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
- Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.
- You can use chicken broth instead of vegetable broth if preferred.
Nutrition Facts
| Calories | 380 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 13 g |
| Sodium | 581 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! It did need salt and pepper, but that’s an easy fix. I topped ours with crumbled prosciutto, cheese, green onions and a dollop of sour cream.
Absolutely amazing and so easy to do, will definitely be making again and again and again……..
I made it just like the recipe. It was terrible. Family did not like it. It was like wallpaper paste. It had no taste.
Love it, good taste, nice flavors the potatoes were a little soft but still enjoyed it we need a little more crushed bacon for the topper and the green onions make it a good finish. Along with sourdough bread and butter topped it off to a fine meal
Incredible!!!! Best soup ever. I used marble cheese and only 2 cups since it’s all I had and it was still amazing. Topping with green onion is essential.
This recipe is easy, and delicious!! The family loved it!
This was good. I made exactly as recipe is shown and my kids and husband enjoyed it.
So rich & yummy! And, EASY! Whole family absolutely loved it. Definitely will make this recipe again.
A family favorite now
This was delicious! A nice, thick soup. Very filling. Just as good, if not better, as left overs. Thanks for sharing the recipe.
This was such a delicious, creamy, cheesy, hearty, cozy dish! Easy to tweak seasoning at the end if desired (we added more garlic powder).
My family loved this recipe, so comforting on a cold winter night! My only change was to use chicken stock in place of the vegetable broth! Such a filling soup served with a slice of crusty bread!
3.10.20 The timing is W-A-A-Y off on this recipe. I used the slow cooker feature on my Instant Pot®, checked at 2 hours, and the potatoes were not only cooked, but actually overcooked. No whisking the potatoes was required because the potatoes already were turning to mush. Granted, maybe I cubed my potatoes smaller than others, but I’d recommend that you start checking for doneness at about 1-1/2 hours. Cooking that many strips of bacon leaves you with a LOT of bacon fat (too much IMO), so I removed all but about 2 tablespoons to brown the onions. Also, it really needed a pretty good dose of salt and pepper, was fairly bland. I didn’t have Cheddar-Monterey Jack blend, but I did have each type of cheese, so I just shredded the two of them (worked fine), melted beautifully after a couple stirs. And I used fat free half-and-half which was what I had on hand. So a few tweaks along the way, but this turned out to be a creamy, tasty potato soup that I would make again with the changes above.
this was very good soup. mine didn’t thicken as well as I like so I added instant potatoes to thicken the way my family likes it but that was the only thing I did differently. YYUMMY