SLOW COOKER POTATO-BACON SOUP
Comfort food at its best! Perfect in a mug by the fireplace or served up in your best china on Christmas Eve. This slow cooker potato-bacon soup is a crowd pleaser. I made up this recipe when I had friends coming over on a cold night and they all loved it. I promised to share my recipe, so here it is. Enjoy!
Provided by meyer
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 6h30m
Yield 10
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 35.2 g, Cholesterol 59.5 mg, Fat 19.8 g, Fiber 4.1 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 580.6 mg, Sugar 3.2 g
SLOW-COOKER CHEESY BACON POTATO SOUP
Potato soup is good, but potato soup with smoky bacon and melty cheese is even better! All you need to do is cook the bacon and chop your veggies-after that, the slow cooker does all the heavy lifting, so dinner is done by the time you get home.
Provided by Pillsbury Kitchens
Categories Entree
Time 6h55m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
- Cover; cook on Low heat setting 6 to 7 hours.
- In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.
Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 3 g, Protein 17 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 7 g, TransFat 1/2 g
CROCK POT POTATO BACON SOUP
This loaded potato soup is guaranteed to warm you up on a cold night. The red potatoes add great flavoring and the seasoning is perfect. The baby bella mushrooms are an unusual addition, but we loved them. Same with the fresh onion and celery. Just added to the layers of flavor and texture in this soup. Bacon and cheese top this...
Provided by Amanda Camden-Spina
Categories Soups
Time 4h20m
Number Of Ingredients 14
Steps:
- 1. Using at least a 5.5-quart Crock Pot, set the temperature to low. Combine chicken stock, minced garlic, Italian seasoning, potatoes, celery, and onion in the Crock Pot.
- 2. Stir until all ingredients are well integrated. Let cook until potatoes are fork-tender. (I let it go for a couple of hours.)
- 3. In a separate dish combine milk and all 3 cans of soup. Stir until well mixed.
- 4. When the potatoes are cooked, add mixed soup, mushrooms, and bacon to Crock Pot. Stir gently but thoroughly. Let cook for another 20 - 30 minutes. Test broth for flavor and thickness. At this point, you can add more Italian seasoning, minced garlic, salt, and/or pepper to your taste. If the soup is too thick, add water in small increments until you have your desired consistency. If you prefer a thicker consistency, mix some cornstarch and milk then add to the soup.
- 5. Let cook for another 30 -60 minutes (to allow the flavor of the additional seasoning to develop), then serve. Garnish with cheddar cheese for a truly tasty loaded baked potato flavor.
- 6. After eating a couple of bowlfuls, my hubby suggested that chicken and carrots would also be a nice addition to the soup. Please let me know if try that variation and how it worked out. :)
CROCK POT POTATO SOUP WITH BACON AND CHEESE
My daughter and husband loves soup, I have been experimenting with different soups in the crock pot. This one came out good and was a bit lighter than the regular creamier version, leave out the bacon for vegetarian
Provided by Judy Wisniewski @danalex2
Categories Cream Soups
Number Of Ingredients 11
Steps:
- Peel and dice the potatoes in 1 -1 1/2 inch cubes, peel and dice the onion and garlic. I put the onion and garlic in my food processor to make it easier and in smaller pieces.
- In a crock pot add the onion, garlic, potatoes, 1 quart of broth, seasoned salt, pepper, and butter. turn crock pot on high for 3 hours
- Meanwhile cook the bacon and crumble, (set a aside some bacon cheddar and chives for soup garnish if you wish) after the 3 hours of cooking add half of the cooked bacon bits, cheddar, handful of chives. Heat the broth up add 1 cup of the heated broth to the crock. If you don't want a chunky soup mash or emulsify the potatoes at this time. I did this slightly we wanted the potatoes chunky. Cook for another hour on high
- After 4 hours the soup should be ready ladle to a bowl top with a sprinkle of cheddar, bacon bits and chives.
- If you want to make this vegetarian you can leave out the bacon
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