Cheesy Potato Soup

By Nanatimesthree

Ingredients

• 4 slices bacon
• 1 1/2 cups chopped onion
• 5 cups peeled and diced russet
• potatoes
• 1/2 cup chopped celery
• 32 ounces chicken broth
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp garlic powder
• 1/2 cup flour
• 1 1/2 cups half and half
• 8 ounces shredded cheese

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

In a 12 inch skillet, cook bacon over medium heat 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.

Step 2

Spray a slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper., and garlic powder. Cover; cook on low heat setting 6 to 7 hours.

Step 3

In a small bowl, beat flour and half and half with whisk until well blended; stir into soup. Increase heat to high. Cover and cook about 30 minutes or until thickened. Stir in cheese until well melted. Crumble bacon, sprinkle over soup.