Potato Soup in the Slow Cooker

Hello everyone! Today I am sharing (yet) another soup recipe!

One of my favorite things to eat in the whole world is my mom’s baked potato soup. It’s SO delicious, but also (as mom and I can both attest) so much work. I have been craving some potato soup lately, but wasn’t in the mood to devote a whole Sunday afternoon to it. So I did some searching and ran across this recipe. It was so easy AND it tastes very similar to my mom’s recipe (although I’ll admit I’m still partial to the stove top version). Bonus: the flavor gets better with time and it reheats well. Win! I’m making another batch this week…

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Potato Soup in the Slow Cooker

Adapted from: Real Mom Kitchen

Ingredients:

4 slices bacon

1 1/2 cups chopped onion

5 cups diced peeled russet potatoes (about 5 medium)

1 medium stalk celery, chopped (1/2 cup)

1 carton (32 oz)  chicken broth (4 cups)

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup all-purpose flour

3/4 cup milk

3/4 cup heavy whipping cream

1 bag (8 oz) shredded  Cheddar cheese

Instructions:

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, milk, and cream with a 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.

Notes:

If you don’t have heavy whipping cream on hand, you can substitute both the milk and the cream for 1 1/2 cups of half and half.