Ingredients: |
Ingredients: 6-10 slices cooked bacon, diced
3 cups chicken broth
2 pounds Yukon gold potatoes, peeled and diced
1 medium yellow onion, diced
6 garlic cloves, minced
1 tablespoon chopped parsley
4 tablespoons unsalted butter
⅓ cup all-purpose flour
1 (12-ounce) can evaporated milk or half-and-half or heavy cream
2 cups shredded sharp cheddar cheese
½ cup sour cream
Pepper
optional toppings: chives, extra shredded cheddar cheese and bacon
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Directions: |
Directions:Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender. Use an emulsion blender (stick blender) to blend the soup but do not over blend. Leave some of the potatoes chunky.
Add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the evaporated milk or heavy cream, depends which one you are using. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it gets thickened. Immediately add the milk-flour mixture to the slow cooker and stir to combine. It will get thick fast!
Fold in the shredded cheddar cheese and sour cream until combined. Add small amount of pepper. Continue cooking the soup on low for 15 minutes. Enjoy!
Can top with sour cream, scallions, crumbled bacon, shredded cheese. |
This recipe for Potato and Bacon Soup is from