Easy Cheesy Potato and Bacon Soup

Easy Cheesy Potato and Bacon Soup

Karen Petersen


  • 1 1/2 Pound  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

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.


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.

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