Cheesy Potato Soup

Chicken broth provides a simple addition to a cheesy potato soup that's ready by the time you get home. Perfect if you love potatoes.


3 servings


2 slices bacon
3/4 cup chopped onion
2 1/2 cups diced peeled russet potatoes (about 3 small)
1/4 cup chopped celery
2 cups chicken broth (from a 32-ounce carton)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup all-purpose flour
3/4 cup half-and-half
1 cup shredded Cheddar cheese (from an 8 ounce bag)


In 10-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.

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

Cover; cook on LOW heat setting 6 to 7 hours.

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 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 6 hours

Additional Information

One-half cup fat-free half-and-half or milk can be substituted for the half-and-half.

You can also add 1/4 cup sliced carrot with the vegetables.

Nutritional Information

1 Serving (1 Serving): Calories 440 (Calories from Fat 200), Total Fat 22 g (Saturated Fat 13 g, Trans Fat 1/2 g), Cholesterol 70 mg; Sodium 1160 mg; Total Carbohydrate 41 g (Dietary Fiber 4 g, Sugars 7 g), Protein 19 g; Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 2 Vegetable; 1 1/2 High-Fat Meat; 2 Fat; Carbohydrate Choices: 3

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