Slow-Cooker Cheesy Potato Soup

By [e-mail]

I doubled this recipe and put in my largest crockpot. I used both a red and green pepper. I also added additional spices: salt, pepper, garlic, cumin, and paprika. The bacon was really good with it. A great recipe to use up more of my huge inventory of potatoes! It is a very filling soup!

Ingredients

• 2 lbs potatoes, scrubbed and cut into small pieces (I leave skins on)
• 1/2 cup chopped onion
• 1/2 cup green pepper, chopped (optional)
• 1/2 cup red pepper, chopped (optional)
• 1 medium stalk celery, diced (1/2 cup)
• 1 carton (32-oz) chicken broth
• 1 cup water
• 3 tablespoons flour, cornstarch, or arrowroot powder (I use arrowroot)
• 1 cup milk
• 8 oz shredded American-Cheddar cheese blend (2 cups)
• 1/4 cup bacon
• 4 medium green onions, sliced (1/4 cup)

Preparation

Step 1

In slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.