Cheesy Potato Soup

By Nanatimesthree

Ingredients

• 4 slices bacon
• 1 1/2 cups chopped onion
• 5 cups diced and peeled russet potatoes
• 1 medium stalk celery, chopped (1/2 cup)
• 1 carton (32 ounce) Progresso chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup flour
• 1 1/2 cups half and half
• 1 bag (8 ounces) shredded American and cheddar cheese blend

Details

Preparation time 25mins

Preparation

Step 1

In 12 inch skillet, book bacon over dedium heat, turning occasionally, until browned and crispy. remove from skillet, reserving fat. 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.