Description
Learn how to make delicious Slow Cooker Cheesy Potato Soup with this easy recipe. Perfect for a cozy night in, this creamy dish is a must-try!
Ingredients
- 1 bag (2 lbs (907 g)) frozen diced potatoes, thawed
- 1 medium onion, chopped (4.2 oz (119 g))
- 1 medium stalk celery, diced (2.1 oz (60 g))
- 4 cups (960 ml) Progressoâ„¢ chicken broth
- 1 cup (240 ml) water
- 3 tbsp (45 ml) all-purpose flour
- 1 cup (240 ml) half-and-half
- 8 oz (227 g) shredded cheddar cheese
- 12 slices beef bacon, crisply cooked, crumbled
- 4 medium green onions, sliced (1 oz (28 g))
Instructions
- Coat a 3 1/2- to 4-quart slow cooker with non-stick spray. Combine the thawed diced potatoes, chopped onion, diced celery, chicken broth, and water in the slow cooker. Place the lid on top and set to cook on Low setting for 6 to 8 hours.
- In a separate small bowl, whisk together the all-purpose flour and half-and-half until smooth; pour this mixture into the slow cooker with the potatoes. Switch the heat to High. Cover again and let it cook for an additional 20 to 30 minutes, or until the soup has thickened.
- Mix in the shredded cheddar cheese until it melts completely, then fold in half of the crumbled beef bacon. Garnish each serving with the remaining bacon and sliced green onions before serving.
Notes
- Blend a portion of the soup with an immersion blender for a creamier texture before adding shredded cheddar cheese.
- Enhance the flavor by sautéing the onions and celery before adding them to the slow cooker.
- Add a pinch of smoked paprika or cayenne pepper for a subtle kick of flavor to complement the beef bacon.