Cheesy Potato Soup

By á-1672

Ingredients

• 4slices bacon
• 1 1/2cups chopped onion
• 5cups diced peeled russet potatoes (about 5 medium)
• 1medium stalk celery, chopped (1/2 cup)
• 1carton (32 oz) Progresso® chicken broth (4 cups)
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 1/2cup all-purpose flour
• 1 1/2cups half-and-half
• 1bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

Details

Servings 6

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.
2Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
3Cover; cook on Low heat setting 6 to 7 hours.
4In 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.
One cup fat-free half-and-half or milk can be substituted for the half-and-half.
Add 1/2 cup sliced carrot with the vegetables.