Easy Cheesy Potato and Bacon Soup Recipe


Nutrition

Cal/Serving: 434
Daily Value: 22%
Servings: 8

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat25g39%
Saturated13g66%
Carbs31g10%
Fiber2g9%
Sugars5g0%
Protein21g43%
Cholesterol67mg22%
Sodium703mg29%
Calcium388mg39%
Magnesium51mg13%
Potassium716mg20%
Iron2mg13%
Zinc2mg16%
Vitamin A886IU18%
Vitamin C10mg17%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg24%
Niacin (B3)5mg25%
Vitamin B60mg19%
Folic Acid (B9)62µg16%
Vitamin B121µg8%
Vitamin D1µg0%
Vitamin E0mg2%
Vitamin K15µg19%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Easy Cheesy Potato and Bacon Soup
Karen Petersen

Soup! It is cold here. And soup is what I want. Pretty much every day. I loved this soup. The bacon and cheese and potatoes are so comforting. Kids will love this soup as well. Serve with some crusty bread and you have an easy meal.

3
Ratings4

INGREDIENTS

  • 1 1/2 pounds red potatoes, diced
  • 2 cups sliced leeks
  • 6 cups chicken broth
  • 2 teaspoons garlic powder
  • 1 cup crumbled cooked bacon
  • 1/2 cup all-purpose flour, sifted
  • 3 cups shredded sharp Cheddar, plus more for garnish
  • Salt and pepper, to taste

DIRECTIONS

Place the potatoes, leeks, broth, garlic powder, and ½ cup of the bacon into a slow cooker. Slowly whisk in the flour, 1 tablespoon at a time. Cover and cook on low until the potatoes are tender, about 4-6 hours. Slowly stir in the cheese, a little at a time. Season with plenty of salt and pepper and garnish with the remaining bacon and extra cheese, if desired.

Recipe Details

Click here to see more recipes from 365 Days of Slow Cooking.

Servings: 8
Cuisine: American
Special Designations: Kid-friendly

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