Slow Cooker Cheesy Potato Soup With Bacon Recipes

Steps:

• Spray 5-quart slow cooker with cooking spray. Heat 12-inch skillet over medium heat; cook bacon 10 to 15 minutes or until crispy. Transfer to paper towels to drain. Crumble 3 slices of the bacon; cover and refrigerate until ready to serve. Crumble remaining 3 slices, and transfer to slow cooker.
• Pour all but 1 tablespoon bacon drippings out of skillet. Add onion to skillet; cook 4 to 6 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, potatoes and ranch dressing mix.
• Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
• Increase heat setting to High; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup; cover and cook about 15 minutes or until slightly thickened.
• Add Kraft™ Velveeta™ cheese to slow cooker; stir until melted. Add 1 1/2 cups of the Cheddar cheese; stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
• Heat bacon drippings over medium-high heat. Cook onion in the hot drippings until soft, about 5 minutes.
• Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
• Whisk half-and-half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar-Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
• Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.

Steps:

• 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.
• 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.
• Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.

Steps:

• PLACE chicken broth, potatoes, celery, onion and pepper into slow cooker. Cook on low for approximately 6 hours until vegetables are tender.
• ADD bacon to the slow cooker.
• COMBINE cream, VELVEETA cubes, cheese and yogurt in a saucepan on the stove. Cook over low to medium heat until hot.
• POUR cheese mixture into slow cooker, stirring constantly.
• COMBINE cornstarch and cold water in a separate bowl, mixing well. Slowly add to slow cooker. Cook 30 more minutes are serve.

Steps:

• 1. 1.In a skillet, cook bacon slices over medium heat, turning occasionally, until brown and crispy. Remove bacon from skillet and reserve bacon grease in skillet. 2. Drain cooked bacon on paper towels and then refrigerate for further use as topping. 3. In same skillet (bacon was fried in previously), fry the onion in the remaining bacon grease over medium heat for 4 or 5 minutes, stirring frequently until onion is tender. 4. Spray 6 quart crock pot with cooking spray and add onion, potatoes, celery, carrots (optional), broth, salt, and pepper..stir them together. 5. Cover and cook on LOW setting for 6-7 hours. 6. In small bowl, beat flour and half-and-half with wire whisk until well blended and lump free. 7. Stir the flour mixture into the soup. 8. Increase heat setting to HIGH setting, then cover, and cook for another 30 minutes longer or until thickened. 9. Stir in cheese until well melted and crumble bacon and sprinkle it over top. Enjoy!

Steps:

• Line bottom and sides of 6-quart slow cooker with foil; spray with cooking spray. Spread frozen hash brown potatoes in single layer in bottom of slow cooker.
• In large bowl, beat Original Bisquick® mix, milk and eggs with whisk until well combined. Stir in spinach, cheese, pesto, garlic, tomato, and salt and pepper to taste. Pour mixture evenly over potatoes in slow cooker.
• Cover; cook on High heat setting about 3 hours or until center is set, edges are golden brown and toothpick inserted in center comes out clean.