Cheddar and Bacon Potato Soup


key ingredients:

Bacon Garlic Carrots Yukon Potatoes Sour Cream Cheese

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


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


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.


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


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


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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