Potato Soup is a gluten free main course. One portion of this dish contains approximately 12g of protein, 12g of fat, and a total of 298 calories. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have bacon, chives, sharp cheddar cheese, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble bacon.
Add onion to drippings in pan; saut 3 minutes or until tender.
Place potato slices and onion in a 5-quart electric slow cooker coated with cooking spray.
Combine 1/2 cup water and next 3 ingredients (through pepper); stir into mixture in slow cooker. Cover and cook on LOW for 8 hours or until potatoes are tender.
Mash mixture with a potato masher; stir in milk and 3/4 cup cheese. Increase heat to HIGH. Cover and cook on HIGH for 20 minutes or until mixture is thoroughly heated. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup cheese.
Sprinkle with bacon and chives.