Cheesy Slow Cooker Potato Soup Recipe

  • 7 slices bacon
  • 2 (10.75 ounce) cans cream of celery soup
  • 1 (10.75 ounce) can condensed cheese soup
  • sea salt and ground black pepper to taste
  • 1 pinch dried oregano, or to taste (optional)
  • 1 pinch garlic salt, or to taste (optional)
  • 1 pinch garlic powder, or to taste (optional)
  • 1 pinch ground paprika, or to taste (optional)
  • 1 cup chicken broth
  • 1/2 cup water
  • 1/4 cup butter
  • 7 potatoes, peeled and cubed
  • 1 cup frozen vegetables, or more to taste
  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; chop.
  2. Pour celery soup and cheese soup into a slow cooker set to Low. Season with sea salt, pepper, oregano, garlic salt, garlic powder, and paprika. Stir in chicken broth, water, and butter.
  3. Place potatoes in a large microwave-safe bowl. Cook on high until slightly softened, 7 to 8 minutes.
  4. Stir potatoes into the slow cooker. Add bacon and frozen vegetables.
  5. Cook on Low, stirring every hour, until potatoes are soft, 4 to 5 hours.