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Slow-Cooker Cheesy Potato Soup

slow-cooker cheesy potato soup Entree
Slow-Cooker Cheesy Potato Soup
  • Prep 15 min
  • Total 6 hr 45 min
  • Servings 6

Searching for a new family-favorite meal to take some pressure off the dinner hour? Give this slow-cooker cheesy potato soup a try. Its velvety texture enriched with cheese and crispy bacon is mostly a hands-free affair. Potatoes cook all day in the slow cooker until they’ve broken down into a creamy broth. Stir in the thickener of half-and-half and flour during the last half hour and the cheese and bacon, right before serving. Garnish this soup like a loaded potato with more cheese, more bacon, a sprinkle of green onions and if you’re feeling extra, a dollop of sour cream! Once your family gets a taste, you’ll understand why this recipe has earned more than 600 ratings from satisfied home cooks. MORE+ LESS-

Updated April 20, 2020
Gold Medal Flour
Make with
Gold Medal Flour

Ingredients

1
bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1
medium onion, chopped (1/2 cup)
1
medium stalk celery, diced (1/2 cup)
4
cups Progresso™ chicken broth
1
cup water
3
tablespoons Gold Medal™ all-purpose flour
1
cup half-and-half
2
cups shredded cheddar cheese (8 oz)
12
slices bacon, crisply cooked, crumbled
4
medium green onions, sliced (1/4 cup)

Steps

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  • 1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.
  • 2
    In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.
  • 3
    Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.

Expert Tips

  • Southern-style hash brown potatoes are diced instead of shredded. These work best in this recipe.
  • This soup is indulgent, so don’t hold back. Load this up with all the garnishes you might lavish on a baked potato, like bacon, cheese, chopped green onions and sour cream.
  • The dairy is added at the end of this recipe to prevent it from curdling. Mixing the half-and-half and flour before adding to the soup, will help you avoid a lumpy texture. The mixture is meant to be a thickener and you won’t want to skip it because that thick texture is part of what makes this recipe so delectable! It is important to allow the flour to cook because flour should not be consumed raw for food safety reasons.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
200
% Daily Value
Total Fat
23g
35%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
1110mg
46%
Potassium
930mg
27%
Total Carbohydrate
51g
17%
Dietary Fiber
5g
20%
Sugars
5g
Protein
20g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
35%
35%
Iron
6%
6%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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