Cheesy Potato Soup in the Slow Cooker

By punk

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
• 1 1/2 cups half-and-half (I used half skim milk and half whipping cream)
• 1 bag (8 oz) shredded American and Cheddar cheese blend (2 cups, I could find a blend so I used all cheddar. Next time I am gonna try 1 cup Velveeta and 1 cup cheddar)

Preparation

Step 1

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 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. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.