Cheddar and Bacon Potato Soup
CROCK POT
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key ingredients:
Bacon
Garlic
Carrots
Yukon Potatoes
Sour Cream
Cheese
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Place
bacon in a large skillet and fry
bacon until crisp.
1
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Saute
the onions, celery, and carrots in the bacon grease until tender, about 5 minutes.
2
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Place
cooked veggies in a 6 quart slow cooker and add the potatoes, broth, thyme sprigs, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper.
3
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After
it’s done cooking, stir in half and half, sour cream, shredded cheddar cheese.
4
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Generously
top each bowl of piping hot soup with some sliced green onions or chives and the bacon bits you cooked up earlier.
5
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Freeze for Later:
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.
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THIS. IS. SO. GOOD.
My family loved this recipe.
★★★★★
-Tamara
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Grab the
full recipe
below!
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Full Recipe Here!