Slow Cooker Potato-Bacon Soup

Ingredients

• slice sbacon
• onion, finely diced
• potatoes, peeled and cubed
• teaspoon garlic powder
• cup svegetable broth
• cup shalf-and-half
• tablespoon sall-purpose flour
• 1/4 cup sshredded Cheddar-Monterey Jack cheese blend, divided
• teaspoon finely chopped fresh chives, or to taste (Optional)

Instructions

1. Place bacon in a large skillet and cook over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve drippings in the pan. Crumble 6 strips of bacon, saving 3 for garnish.
2. Heat bacon drippings over medium high heat. Cook onion in the hot drippings until soft, about 5 minutes.
3. Transfer potatoes, crumbled bacon, onions, and garlic powder to a slow cooker. Pour broth over the top. Cook on Low until potatoes are tender, about 6 hours.
4. Whisk half and half and flour together in a bowl. Add to the slow cooker and whisk to mash up some of the potatoes. Stir in 3 cups of Cheddar Monterey Jack cheese blend. Mix until cheese is melted and fully incorporated.
5. Crumble remaining bacon. Top with remaining cheese, crumbled bacon, and chives before serving.