1
bag (8 oz) shredded American and Cheddar cheese blend (2 cups)
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Instructions
Step
1
In 12-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.
Step
2
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.
Step
3
Cover; cook on Low heat setting 6 to 7 hours.
Step
4
In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.
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One cup fat-free half-and-half or milk can be substituted for the half-and-half.
Add 1/2 cup sliced carrot with the vegetables.
Substitute milk for the half-and-half for a lightened-up version of this soup.
Want to add more vegetables? A 1/2 cup of sliced carrots makes this soup even more wholesome.
Any leftovers can be stored in the refrigerator for 3 to 4 days.
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