Delicious Crock Pot Potato Cheese Soup Recipe With A Creamy Blend Of Potatoes And Cheese With A Little Bacon Added For Extra Flavor.
4 slices Bacon, diced
1 1/2 cup Chopped Onion
4 1/2 cup Diced & Peeled Russet Potatoes
1/2 cup Chopped Celery
4 cup Chicken Broth
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Dry Mustard
1/8 tsp Cayenne
1/2 cup Flour
1 1/2 cups Half & Half
1 1/2 cups Shredded Medium Cheddar Cheese
1/2 cup Shredded Sharp Cheddar Cheese
In a 10 inch skillet, cook bacon over medium heat until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towels and refrigerate half of it. In the same skillet, cook onion in bacon fat over medium heat for 4-5 minutes, stirring frequently until tender.
In a slow cooker, mix onion, potatoes, celery, broth, salt, pepper, dry mustard, cayenne and the bacon that was not refrigerated. Cover and cook on low setting for 5-6 hours. In a small bowl, beat flour and half and half with a wire whisk until well blended, then stir into soup. Increase heat setting to high. Cover and cook about 20 minutes longer, or until thickened. Stir in cheese until well melted. Sprinkle remaining bacon over soup.
Makes 5-6 Servings