Slow Cooker Potato Bacon Soup Food

SLOW COOKER CREAMY POTATO SOUP

Steps:

• Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
• Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
• In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

SLOW COOKER LOADED POTATO SOUP RECIPE BY TASTY

Steps:

• Add the potatoes, onions, chicken broth, salt and pepper to the slow cooker.
• Set it to low for 6 hours or high for 4 hours.
• In a saucepan, combine the butter, flour, heavy cream and sour cream. Whisk until thickened.
• When the slow cooker is done, pour in the thickened mix. Stir, cover and set the slow cooker to low for another 30 minutes.
• Serve with shredded cheese, bacon and chopped scallions.
• Enjoy!

BRETT'S SLOW COOKER LOADED BAKED POTATO SOUP

Steps:

• Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot®). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours.
• Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more.
• Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.

SLOW-COOKER CHEESY BACON POTATO SOUP

Steps:

• 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.
• 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.

SLOW COOKER LOADED POTATO SOUP

Steps:

• Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
• Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
• Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
• Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

SLOW-COOKER CHEESY POTATO SOUP WITH BACON

Steps:

• PLACE chicken broth, potatoes, celery, onion and pepper into slow cooker. Cook on low for approximately 6 hours until vegetables are tender.
• ADD bacon to the slow cooker.
• COMBINE cream, VELVEETA cubes, cheese and yogurt in a saucepan on the stove. Cook over low to medium heat until hot.
• POUR cheese mixture into slow cooker, stirring constantly.
• COMBINE cornstarch and cold water in a separate bowl, mixing well. Slowly add to slow cooker. Cook 30 more minutes are serve.

SLOW COOKER POTATO-BACON SOUP

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.

POTATO SOUP

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a heavy 1 1/2-gallon stock pot, heat the chicken stock. Add thyme, salt, and pepper.
• In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 1/2 to 2 hours. Add whipping cream and diced baked potatoes. (If soup becomes too thick, thin with water).
• To serve, ladle 8 ounces of hot soup into an oven proof serving bowl or slow cooker. Top with 2 to 3 ounces of shredded cheddar cheese. Place under the broiler for 4 to 6 minutes or until cheese is melted.
• Place on plate. Top with 1 tablespoon sour cream, 1 tablespoon diced scallions, and 1-tablespoon bacon, and serve.

SLOW COOKER POTATO-LEEK SOUP

Steps:

• Place potatoes and leeks in slow cooker. Sprinkle flour over and toss until well-coated. Add the chicken stock and stir, then add the dill and the chopped bacon. Mix well. Cover and cook on low for 7 to 8 hours or until the potatoes are tender.
• In a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). Add salt and pepper to taste (I find a teaspoon or two of salt really helps boost the flavor).
• Stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.

SLOW-COOKER POTATO SOUP

Steps:

• Place potatoes, broth, garlic, salt and bay leaf in a 6-quart slow cooker. Cover and cook on Low until the potatoes are very tender, about 6 hours. Turn off the slow cooker.
• Remove and discard the garlic and bay leaf. Add half-and-half and pepper to the potato mixture; mash using a potato masher, leaving some chunks.
• Pour half of the potato mixture into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process for 10 seconds. (Use caution when blending hot liquids.) Return the blended soup to the remaining potato mixture in the slow cooker; stir to combine. Ladle evenly into 6 bowls. Top evenly with cheese, yogurt, scallions and bacon.

SLOW COOKER HEARTY POTATO SOUP

Steps:

• Combine first 8 ingredients in a 4 1/2 quart slow cooker.
• Cook, covered, at high 5-6 hours or until vegetables are tender.
• Stir together flour and half-and-half; stir into soup.
• Cover and cook 30 minutes or until thoroughly heated.
• Season with additional salt and pepper, to taste.