Slow Cooker Bacon Potato Soup

Begin by placing the bacon pieces in a large skillet and cook over medium-high heat, stirring occasionally to ensure even browning, which should take around 10 minutes. Remove the cooked bacon from the skillet and place it on paper towels to drain excess moisture; reserve the rendered fat in the pan for later use. Set aside 3 strips of bacon, leaving the remaining 6 to be crumbled and used in the recipe.

Next, heat up the reserved bacon fat over medium-high heat. Add the sliced onions to the hot fat and cook until they become soft and translucent, approximately 5 minutes.

Transfer the potatoes, crumbled bacon, sautéed onions, and garlic powder to a slow cooker. Pour the broth over the top of the ingredients in the slow cooker, then cook on Low for 6 hours or until the potatoes are tender.

In a separate bowl, whisk together half-and-half and flour to create a smooth mixture. Add this mixture to the slow cooker, stirring it in thoroughly to mash up some of the potatoes and create a smooth consistency. Then, stir in 3 cups of Cheddar-Monterey Jack cheese blend until the cheese is fully melted and incorporated into the mixture.

Finally, crumble the remaining 3 strips of bacon. Top this with the remaining cheese blend, crumbled bacon, and chopped chives before serving.