Slow Cooker: Cheesy Potato Soup

Ignore the pathetic roll, its from a previous post.

I've posted on this blog about potato soup before. I made my aunts which was truly amazing...I shouldn't say was..I mean is! But since I couldn't post that recipe, I've been testing out other potato soup recipes and I think I found one that's a winner.  Normally I despise any slow cooker recipe that requires me to cook before I put it in there, but truly cooking the bacon and onion just took about 7 minutes total. Its easy to do. Plus this recipe allows you to chop your onion, celery the night before to cut down on prep work in the morning.

Cheesy Potato Soup

4 slices of bacon

1 1/2 cup of chopped onion

5 cups diced, peeled russet potatoes

1 medium chopped celery stalk (1/2 c.)

1 carton (32oz) chicken stock

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup flour

1 1/2 cup half and half

1 c. or 8 oz of shredded cheddar cheese

Cook bacon over medium heat.

Remove from skillet, reserve fat in same skillet and cook chopped onion in the bacon fat over medium heat for 4-5 minutes till tender.

Spray the slow cooker with cooking spray. 

In the slow cooker, mix cooked onion, potatoes, celery, chicken broth, and salt and pepper.

Cover and cook for 6-7 hours on low.

In a small bowl, beat flour and half and half with a whisk, stir into soup.

Increase the heat to high.

Cover and cook for 30 minutes.

Stir in cheese, crumble bacon. Serve.

*Tips/ Adjustments: I always like to put a little sliced green onions on top. I also crumbled the bacon and put it in when I added the flour/half and half mixture. Also everything can be adjust to your personal tastes. I used about 1/2-1 cup of onion instead of the full cup and a half. Make the recipe your own.