Cheddar and Bacon Potato Soup

CROCK POT

key ingredients:

Bacon Garlic Carrots Yukon Potatoes Sour Cream Cheese

Place bacon in a large skillet and fry bacon until crisp.

1

Saute the onions, celery, and carrots in the bacon grease until tender, about 5 minutes.

2

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

After it’s done cooking, stir in half and half, sour cream, shredded cheddar cheese.

4

Generously top each bowl of piping hot soup with some sliced green onions or chives and the bacon bits you cooked up earlier.

5

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.

THIS. IS. SO. GOOD. My family loved this recipe. ★★★★★ -Tamara

Grab the full recipe below!

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