Slow Cooker Potato-Bacon Soup

Name: Slow Cooker Potato-Bacon Soup
Total time: 390
Yield: 10
Ingredients: 9 slices bacon; 1 onion, finely diced; 7 potatoes, peeled and cubed; 1 teaspoon garlic powder; 3 cups vegetable broth; 2 cups half-and-half; 3 tablespoons all-purpose flour; 3.25 cups shredded Cheddar-Monterey Jack cheese blend, divided; 1 teaspoon finely chopped fresh chives, or to taste

Recipe by meyer from allrecipes.com

Dinner 7 Hr. 30 Mins.

Ingredients

10 servings

•

9 slices bacon
•

1 onion, finely diced
•

7 potatoes, peeled and cubed
•

1 teaspoon garlic powder
•

3 cups vegetable broth

•

2 cups half-and-half
•

3 tablespoons all-purpose flour
•

3.25 cups shredded Cheddar-Monterey Jack cheese blend, divided
•

1 teaspoon finely chopped fresh chives, or to taste

Instructions

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.