My 12 year old’s favorite meal is potato soup! I grew up not liking it very much. That is, until I added cheese to it and of course, bacon never hurt much either. Then, it was suddenly delicious. Everything’s better with cheese and bacon, right?
Slow Cooker Potato Soup
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Slow Cooker Potato Soup
My 12 year old's favorite meal is potato soup! I grew up not liking it very much. That is, until I added cheese to it and of course, bacon never hurt much either. Then, it was suddenly delicious. Everything's better with cheese and bacon, right?
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6
Calories 232kcal
Ingredients
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery optional, we often leave it out
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt or to taste
- 1 teaspoon ground white or black pepper or to taste
- 2 cups milk
- 1 cup Cheddar Cheese
- 1 pound bacon cooked and crumbled to top with
Instructions
- Chop potatoes, celery, onion and ham.
- Toss it all into the slow cooker with water, chicken bouillon granules, salt and pepper.
- Cook it on low for 8 hours or high for 4 hours.
- About an hour before cooking time ends, add 2 cups of milk and one cup of cheese.
- Stir it together and top with cooked, crumbled bacon.
Freezer to Slow Cooker Instructions:
If you'd like to prepare this for a Freezer to Slow Cooker meal, keep in mind that raw potatoes don't freeze well. You could either:
- Choose to cook the soup ahead of time and then freeze it;
- Make this meal at the beginning of the week so you won't need to freeze it;
- or Freeze everything but the potatoes.
- You could also go ahead and prep the potatoes as long as you planned to eat them within 2-3 days. If you keep them in water in the refrigerator, they will not turn brown.
- I'm going to assume that you are planning to freeze everything but the potatoes in their raw form. Here's what you do:
- Slice Celery, onion and ham.
- Toss in a freezer bag with chicken bouillon granules, salt and pepper.
- The night before cooking, remove from freezer and put in refrigerator to begin thawing.
- On the day of cooking, peel your potatoes, put in pot with water and contents of the freezer bag.
- About an hour before, add milk and cheese. Enjoy!
Nutrition
Calories: 232kcal | Carbohydrates: 21g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 581mg | Potassium: 667mg | Fiber: 3g | Sugar: 5g | Vitamin A: 346IU | Vitamin C: 15mg | Calcium: 273mg | Iron: 4mg
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Tracy says
I have diced, then blanched my potatoes for one minute. They freeze perfectly. I do this when the 10 lb bags are on sale for $1 and freeze the whole bag in 1 gallon batches.
Sidetracked Sarah says
That is awesome!! I had no idea. Thanks for sharing your tip!
Kathy says
I’m trying that, I’m doing some up and dividing it to send on the road with my husband