Thursday, January 26, 2012

Cheesy Slow Cooker Potato Soup

Cheesy Slow Cooker Potato Soup


4 slices of bacon
1 1/2 cups chopped onion
5 cups diced, peeled russet potatoes (about 5 medium)
1 medium stalk of celery, chopped (1/2 cup) - I hate celery but I used a little...
4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon of pepper
1/2 cup all purpose flour
1 1/2 cups half and half
8 ounces (2 cups) grated cheddar cheese (I probably used more than that... I like cheese)


In skillet, cook bacon over medium heat, turning occasionally, until browned and crispy.  Remove from skillet, reserving fat in skillet.  Drain bacon on paper towel and set aside for use later.  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 - 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.  (At this point I used my immersion blender to blend up the potatoes and make them less chunky.  You could also put some in batches into a blender and reincorporate back into soup.  Or you can just leave it chunky.)  Stir in cheese until well melted.  Crumble bacon and sprinkle over soup.

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