4-Ingredient Potato Soup

1. 1

   Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, then roughly chop when cool enough to handle.

2. 2

   Working in batches, add the potatoes to the same skillet and cook until lightly browned, about 5 minutes. Transfer the potatoes to a slow cooker. Stir in the chicken broth. Spoon the cheese spread on top, then scatter the bacon over it. Cover the slow cooker and cook on High until the potatoes are very tender, 3 to 4 hours.

3. 3

   If desired, ladle some of the soup, filling the blender no more than halfway, into a high-powered blender. Cover and hold the lid down with a potholder; pulse a few times, then blend, about 45 seconds.

4. 4

   Pour the soup back into the slow cooker. Stir to combine and serve immediately.

• Calories 382.9 kcal Moderate
• Protein 23.05 g Good Source
• Carbs 22.03 g Moderate
• Total Fat 22.94 g High
• Saturated Fat 12.24 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 80.78 mg High
• Sodium 1022.24 mg High
• Fiber 1.61 g Low Source
• Sugar 3.22 g Moderate
• Added Sugar 0.03 g Low Source
• Calcium 56.23 mg Low Source
• Iron 0.66 mg Low Source
• Potassium 426.37 mg Low Source
• Vitamin A 14.9 mcg_rae Low Source
• Vitamin C 0.91 mg Low Source
• Vitamin D 0.03 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛