Prep Time: 10 mins | Cook Time: 4 hrs 30 mins | Total Time: 4 hrs 40 mins | Yield: 8 Servings
This recipe is a must-try! Experience the rich flavours in one bowl. Enjoy!
10 slices cooked bacon, diced
3 c chicken broth
2 lbs Yukon gold potatoes, peeled and diced
1 medium yellow onion, diced
6 garlic cloves, minced
1 tbsp dried parsley
4 tbsp unsalted butter
1/3 c all-purpose flour
1 (12-ounce) can of evaporated milk or half-and-half or heavy cream
2 c shredded sharp cheddar cheese
1/2 c sour cream
Salt and pepper to taste
optional toppings: chives, extra shredded cheddar cheese, and bacon
Step 1: In a slow cooker, add the sliced onion, sliced potatoes, minced garlic, chicken broth, bacon, parsley, salt, and pepper. Stir until just mixed.
Step 2: Cover the slow cooker and cook until the potatoes are soft for 8 hours on low heat or 4 hours on high heat.
Step 3: Place a medium saucepan on the stove and turn the heat to medium.
Step 4: Add the butter and allow it to melt.
Step 5: Add the flour and whisk until well mixed.
Step 6: Add the evaporated milk gradually and whisk continuously.
Step 7: Reduce the heat to low and allow the mixture to simmer until the texture of the sauce becomes thick.
Step 8: Transfer the mixture into the slow cooker and stir until well mixed.
Step 9: Mash 3/4 of the potatoes, then add the sour cream and shredded cheese. Stir until well mixed.
Step 10: Add more salt and pepper if needed.
Step 11: Cook for another 30 minutes on low heat.
Step 12: Serve and enjoy!
1. Add more broth if the texture of the soup is too thick.
2. When serving, top it with cheese, sour cream, and crispy bacon.
3. This soup can last up to three days inside the fridge.
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