Crock Pot Potato Soup With Bacon And Cheese Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
• Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
• Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
• Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
• Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.

Steps:

• Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.
• Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.
• Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
• Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
• Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

Steps:

• Peel and dice the potatoes in 1 -1 1/2 inch cubes, peel and dice the onion and garlic. I put the onion and garlic in my food processor to make it easier and in smaller pieces.
• In a crock pot add the onion, garlic, potatoes, 1 quart of broth, seasoned salt, pepper, and butter. turn crock pot on high for 3 hours
• Meanwhile cook the bacon and crumble, (set a aside some bacon cheddar and chives for soup garnish if you wish) after the 3 hours of cooking add half of the cooked bacon bits, cheddar, handful of chives. Heat the broth up add 1 cup of the heated broth to the crock. If you don't want a chunky soup mash or emulsify the potatoes at this time. I did this slightly we wanted the potatoes chunky. Cook for another hour on high
• After 4 hours the soup should be ready ladle to a bowl top with a sprinkle of cheddar, bacon bits and chives.
• If you want to make this vegetarian you can leave out the bacon

Steps:

• Combine all ingredients except milk and cheese in a large crock pot.
• Cover. Cook on low 7-8 hours, or until vegetables are tender.
• Stir in milk and cheese.
• Stir until the cheese melts.
• *Be sure crock pot is at least 5qt or more.