Friday, September 6, 2013
CHEESY BACON POTATO SOUP
1 onion chopped fine
5 cups yukon gold diced potatoes (about 5 med-large)
1 medium stalk celery chopped
1 1/2 cups of half and half
1 carton (32oz) chicken broth=4 cups
1/2 tsp salt
1/4 tsp pepper
1/2 cup flour
1 bag 8oz shredded medium or sharp cheddar
8 slices land o lakes american cheese form the deli do not used packaged singles
Cook bacon until crispy draining onto paper towel.
Place bacon on clean plate in the refrigerator it makes it super easy to crush small.
Do not discard bacon grease, cook onion for a few minutes in bacon grease if there is a lot of the grease use a small skillet and about 3 tbsp of grease, just to flavor the onion.
Spray slow cooker with non stick cooking spray in slow cooker place potatoes, onion along with 2 tbsp of the bacon grease, celery, broth, salt & pepper.
Cook on low 5-7 hours after 1 hour stir, time depends on your slow cooker, mine cooks fast so it takes about 5 1/2 hours.
Remove Bacon from fridge and crush by hand, set aside til ready to use.
Once potatoes start so soften and almost cooked, you want to make the flour mixture. In a small bowl beat flour, half & half with wire whisk til well blended stir into soup along with bacon bits turn slow cooker to high for 1/2 an hour or til thickened (the soup stays covered during this process also)
Once thick, add all your cheeses, cover wait 5 minutes stir until cheese has been incorporated and fully melted.