Slow Cooker Potato-Bacon Soup

Recipe View In a large skillet, cook bacon over medium heat until crispy, about 8-10 minutes. Drain bacon on paper towels, reserving 2 tablespoons of drippings in the pan. Crumble 6 strips of bacon, reserving 3 for garnish.

Recipe View Add the diced onion to the skillet with the reserved bacon drippings. Cook over medium heat until softened and translucent, about 5 minutes.

Recipe View Transfer the cubed potatoes, crumbled bacon, softened onions, and garlic powder to a slow cooker. Pour the vegetable broth over the top, ensuring the potatoes are mostly submerged. Cook on Low for 6-8 hours, or on High for 3-4 hours, until the potatoes are tender.

Recipe View In a separate bowl, whisk together the half-and-half and flour until smooth. This will prevent lumps from forming in the soup. Pour the mixture into the slow cooker. Using an immersion blender (or carefully transferring to a regular blender), partially blend the soup to your desired consistency, leaving some chunks for texture. Alternatively, mash some of the potatoes with a potato masher or the back of a spoon.

Recipe View Stir in 3 cups of the shredded Cheddar-Monterey Jack cheese blend until melted and fully incorporated. Season with salt and freshly ground black pepper to taste.

Recipe View Ladle the soup into bowls. Top with the remaining shredded cheese, crumbled bacon, and fresh chives before serving.