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This decadent, comforting potato soup makes your home smell amazing after it slow cooks all day. Serve with a warm loaf of bakery bread for a cozy fall or winter dinner!
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Make It Now:
Freeze for Later:
Method 1 (Uncooked): Place cooked bacon in a quart-sized freezer bag and seal. Place cooked and cooled veggies, broth, thyme, bay leaf, 1 teaspoon salt, ½ teaspoon pepper, and potatoes in a gallon-sized freezer bag or container. Seal and freeze. (Note: Make sure the potatoes are completely submerged in the liquid to avoid browning.) Package up the cheese in a quart-sized freezer bag and freeze along with the soup. Do not freeze the half and half, as you will add this as a fresh ingredients at the end.
Method 2 (Fully Cooked): Fully cook the soup through step 6 and let it cool. Place the soup in 1 or 2 gallon-sized freezer bags or containers and seal. Place cooked bacon in a quart-sized freezer bag and seal. Freeze together as a kit.
Prepare From Frozen:
Method 1 (Uncooked): (Note: You will need sour cream, half and half, and green onions to make this recipe.) Thaw. Follow instructions beginning with Step 3.
Method 2 (Fully Cooked): (Note: You will need the sliced green onions on hand.) Thaw using one of these safe methods. Warm over low heat in the slow cooker or on the stove top, stirring occasionally, until warmed through. Follow step 7 for serving.