This post was created in partnership with Kraft. Recipe and opinions are mine.
January calls for a bowl of hot soup like no other month does, and since it’s Soup Month and Slow Cooker Month, what could be better than to simmer up a steaming crock of homemade soup in a slow cooker?!
Throw in some potatoes, some bacon and some cheese, and you’ve got feel-good happiness for your tum-tum.
- 4 cups chicken broth
- 6 cups potatoes, peeled and cut into ½” cubes
- 2 celery stalks, diced
- 1 cup chopped onion
- 1 tsp black pepper
- 1½ cups chopped, Oscar Mayer Fully Cooked Bacon
- 1 cup light cream
- 1 cup Velveeta, cut into small cubes
- 1 cup Kraft Natural Shredded Mild Cheddar cheese
- 6 oz. plain Greek yogurt
- 4 T corn starch
- ½ cup cold water
- Put chicken broth, potatoes, celery, onion and pepper into slow cooker. Cook on low for approximately 6 hours until vegetables are tender.
- Add bacon to slow cooker.
- On stove, combine cream, Velveeta cubes, shredded cheese and yogurt. Cook over low to medium heat until hot.
- Pour cheese mixture into slow cooker, stirring constantly.
- In separate bowl, combine cornstarch and cold water, mixing well. Slowly add to soup. Cook 30 more minutes and serve.
Happy Soup Month!
Although this recipe is mine, you’ll find more winter warm-up soup recipes and inspiration at KraftRecipes.com