Slow Cooker Potato Soup + Cheddar and Bacon

So, I’m going to throw any of my modesty out the window for a quick second and gloat about the fact that I am going to Hawaii in 2 days. I am completely serious. My boyfriend’s sister is getting married in Hawaii (she lives with her fiance in Australia) and we were lucky enough to be invited to share their day! At first I was a little wary about the extra expenses, but now that I’ve paid for the plane ticket, there is no turning back. And no reason to NOT be excited, right? Alright, I’m done bragging.

This warm-weather vacation could not have come at a better time. The weather keeps dipping here in Chicago and I’ve already started with the cold-weather recipes. This slow cooker potato soup was something I threw together on a cold, rainy Sunday morning while I dug through my closet for some way-too-early vacation packing. It takes a good 7 hours for the potatoes to become that melt-in-your-mouth consistency, so definitely use this recipe for one of those days you want to come home from work to a really warm, comforting dinner.

Potato Soup Ingredients

1.5 lbs. potatoes – chopped
32 oz. chicken stock
8 slices cooked bacon
1 Tbsp. chopped garlic
1 Tbsp. onion powder
1 tsp. black pepper
1 tsp. smoked paprika
1 cup milk
1/2 cup flour
4 oz. cheddar cheese + more for topping

First, chop your potatoes into 1-2″ cubes and toss them into the slow cooker. Next, pour in your chicken stock and seasonings.

Followed by the bacon.

Cook on high for 6.5 hours and at the 30-minutes-left mark, you’ll mix together your milk and 1/2 cup flour until there are no lumps. Then, go ahead and pour the milk mixture into your soup.

Add the shredded cheddar and continue to cook on high for that last 30 minutes.

Serve it up with a little extra cheese and bacon because, why not?