Slow-Cooker Cheesy Bacon Potato Soup

Prep 25 min
Total 6 hr 55 min
Ingredients 10
Servings 6

Potato soup is good, but potato soup with smoky bacon and melty cheese is even better! All you need to do is cook the bacon and chop your veggies—after that, the slow cooker does all the heavy lifting, so dinner is done by the time you get home.

By Pillsbury Kitchens

Updated December 20, 2019

Make with

Progresso Broth

Ingredients

4

slices bacon
1 1/2

cups chopped onion
5

cups diced peeled russet potatoes (about 5 medium)
1

medium stalk celery, chopped (1/2 cup)
1

carton (32 oz) Progresso™ chicken broth (4 cups)
1/2

teaspoon salt
1/4

teaspoon pepper
1/2

cup all-purpose flour
1 1/2

cups half-and-half
1

bag (8 oz) shredded American and Cheddar cheese blend (2 cups)

Steps

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1

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.
2

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
3

Cover; cook on Low heat setting 6 to 7 hours.
4

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.

One cup fat-free half-and-half or milk can be substituted for the half-and-half.
Add 1/2 cup sliced carrot with the vegetables.
Substitute milk for the half-and-half for a lightened-up version of this soup.
Want to add more vegetables? A 1/2 cup of sliced carrots makes this soup even more wholesome.
Any leftovers can be stored in the refrigerator for 3 to 4 days.

Nutrition Facts

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 33%
Saturated Fat 13g 63% Trans Fat 1/2g
Cholesterol: 65mg; 21%
Sodium: 1490mg; 62%
Potassium: 680mg; 19%
Total Carbohydrate: 39g; 13%
Dietary Fiber 3g 11% Sugars 7g
Protein: 17g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 15%; 15%
Calcium: 30%; 30%
Iron: 6%; 6%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy potato soup is the ultimate comfort food. This recipe is made with russet potatoes, and the type of potato you use does matter. Russets are great for soups because they are high in starch and don’t hold their shape very well when cooked, which means they break down easily. This means less effort for you when making this soup, especially when the potatoes cook in the slow cooker all day! You’ll also want to stay away from red potatoes; since red potatoes are a bit waxier than russets and hold their shape better, they’re a better choice for dishes like potato salad or oven-roasted potatoes. Want to try other soups that feature the humble spud? These delicious potato soup recipes are just what you’re looking for. Try them topped with ingredients like bacon, sour cream, cheese and more