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Cheesy Potato Soup with Bacon Slow Cooker Recipe

Course Soup
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings 12 cups
Author Liz Mays

Ingredients

  • 4 cups chicken broth
  • 6 cups potatoes peeled and cut into 1/2" cubes
  • 2 celery stalks diced
  • 1 cup chopped onion
  • 1 tsp black pepper
  • 1 1/2 cups chopped Oscar Mayer Fully Cooked Bacon
  • 1 cup light cream
  • 1 cup Velveeta cut into small cubes
  • 1 cup Kraft Natural Shredded Mild Cheddar cheese
  • 6 oz. plain Greek yogurt
  • 4 T corn starch
  • 1/2 cup cold water

Instructions

  1. Put chicken broth, potatoes, celery, onion and pepper into slow cooker. Cook on low for approximately 6 hours until vegetables are tender.
  2. Add bacon to slow cooker.
  3. On stove, combine cream, Velveeta cubes, shredded cheese and yogurt. Cook over low to medium heat until hot.
  4. Pour cheese mixture into slow cooker, stirring constantly.
  5. In separate bowl, combine cornstarch and cold water, mixing well. Slowly add to soup. Cook 30 more minutes and serve.