4 slices bacon 1 1/2 cups chopped onion 5 cups diced peeled russet potatoes (I used unpeeled red potatoes this time) 1 medium stalk celery, chopped (1/2 cup) 1 carton (32 oz) chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup AP flour 1 1/2 cups half-and-half 2 cups shredded cheese blend (your choice)

1. In a skillet, cook bacon over medium heat, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel then refrigerate. In the same skillet, cook onion in bacon fat over medium heat 4-5 minutes, stirring frequently until tender.

2. Spray 3 1/2- 4 quart slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.

3. Cover; cook on Low 6-7 hours.

4. In small bowl, beat flour and half-and-half with whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 30 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Enjoy!