Cheesy Potatoe Soup

4 slices turkey bacon
1 1/2 cups chopped onion
5 cups diced peeled potatoes (about 5 medium)
1 medium stalk celery, chopped (1/2 cup)
1 carton (32 oz) chicken broth (4 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1 cup fat free half and half
1 cup American cheese shredded
1 cup Cheddar Cheese shredded

1. In 12 inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.

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

3. Cover; cook on Low setting 6 to 7 hours.

4. In small bowl, beat flour and half-and-half with wire 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.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BECCABLUE2029.