Prep Time: 10 mins | Cook Time: 4 hrs 30 mins | Total Time: 4 hrs 40 mins | Yield: 8 Servings
You have got to give this one a try! You will surely love every bite of this amazing soup! This was the richest soup I have ever had. Feel free to add more ingredients if you want to. Enjoy!
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 dried parsley
4 tablespoon unsalted butter
1/3 cup all-purpose flour
1 (12-ounces) can evaporate milk or half-and-half or heavy cream
2 c shredded sharp cheddar cheese
1/2 cup sour cream
Salt and pepper to taste
optional toppings: chives, extra shredded cheddar cheese, and bacon
Step 1: Add sliced potatoes, onion, bacon, garlic, chicken broth, salt, and pepper in a slow cooker. Stir until well combined.
Step 2: Turn the setting to low and cook for 6 to 8 hours or 4 hours on high setting.
Step 3: Place a saucepan on the stove and turn the heat to medium.
Step 4: Add in the butter and allow it to melt.
Step 5: Add in the flour and whisk until well mixed.
Step 6: Gently add in the heavy cream or milk. Stir and simmer until the sauce becomes thick.
Step 7: Add in the flour mixture and milk mixture. Stir until well combined.
Step 8: Using a potato masher, mash about 4 potatoes.
Step 9: Add in the sour cream and shredded cheese into the slow cooker and stir until well mixed.
Step 10: Cook for another 30 minutes on low setting and 15 minutes on high. Make sure to add more seasonings if needed.
Step 11: Serve and enjoy!
1. If the soup gets too thick, add more chicken broth.
2. When serving, top it with sour cream, cheese, and bacon.
3. For any leftover, place it inside the fridge. It can last up to 3 days.
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