Here’s a hearty soup that’s perfect when you have little time or energy to devote to the kitchen! This recipe involves a simple combination of potatoes, bacon and cheese, thrown together in the crock pot to create a savory starter.
The trick to this recipe is to let the potato and onion cook, then for the final steps just mash them together and add in the milk and cheese about 20 to 30 minutes before serving. This will give you the right consistency without sacrificing any of the flavor. If you want to make the soup a little more chunky, pull some of the potato bits out before mashing, and add them back in with the milk and cheese. Keep reading below for our favorite recipe…
Slow Cooked Cheesy Potato Soup
(makes 8 servings)
- 3 slices bacon
- 1 cup onion, chopped
- 1 medium stalk celery, diced
- 3 lbs baking potatoes, peeled and cut into 1/4″ chunks
- 1/2 cup water
- 3 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- Chives, sour cream, bacon, and/or cheese for garnish
- Cook bacon in a large skillet until crisp. Remove from pan, keeping 3 teaspoons of drippings behind. Crumble bacon and store in fridge.
- Add onion and celery to the pan, and saute until tender.
- Place potato, onion, and celery in a slow cooker coated with cooking spray, then add water, chicken broth, salt, and pepper.
- Cook covered on low for 8 hours, or until the potatoes are tender.
- Mash the potatoes in the crock pot.
- Combine flour and milk, then stir into the potato mixture with 3/4 cup cheese.
- Increase the heat to high, and cook covered for another 30 minutes, or until the mixture thickens slightly.
- Serve the soup into bowls and top with crumbled bacon, remaining cheese, and any other garnish (such as sour cream and chives) you wish.
Recipe adapted from Oxmoor House