This soup is pure comfort in a bowl! The slow cooker does most of the work, creating a rich and flavorful base.
**Ingredients:**
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4–5 medium russet potatoes, peeled and diced (about 6 cups)
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* 1 lb bacon, cooked and crumbled
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* 1 medium onion, diced
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* 4 cups chicken broth
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* 2 cups milk (whole milk or half-and-half for extra creaminess)
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* 1 cup shredded cheddar cheese, plus more for topping
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* 1/2 cup shredded Monterey Jack cheese, plus more for topping
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* 4 tablespoons butter
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* 2 tablespoons all-purpose flour
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* 1/2 teaspoon salt, or to taste
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* 1/4 teaspoon black pepper, or to taste
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* Optional toppings: sour cream, chopped chives, extra crumbled bacon
**Instructions:**
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**Prep your ingredients:** Peel and dice your potatoes into bite-sized pieces. Dice the onion. Cook your bacon until crispy, then crumble it and set aside.
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2. **Combine in the slow cooker:** Place the diced potatoes, diced onion, and half of the crumbled bacon into your slow cooker. Pour in the chicken broth.
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