INGREDIENTS
O 46 1 2 1 100
• 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
• 1tablespoon dried parsley
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1(12-ounce) can evaporated milk or
half-and-half or heavy cream
• 2 cups shredded sharp cheddar
cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• optional toppings: chives, extra
shredded cheddar cheese, and
bacon
INSTRUCTIONS
1 ) 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.
2 ) Once the soup has cooked, add butter
to a medium saucepan over medium heat
and meltINSTRUCTIONS
O 46 1 2 .1 100
1) 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.
2 ) Once the soup has cooked, add butter
to a medium saucepan over medium heat
and melt.
3 ) 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 starts to simmer and is getting
thicker, stir occasionally
4 ) Immediately add the milk-flour mixture
to the slow cooker and stir to combine
5 ) Using a potato masher, mash about
3/4 of the potatoes
Stir in the shredded cheddar cheese and
sour cream. Stir well, until fully combined
and creamy
6 ) Taste for seasoning, add salt and
pepper to taste. Continue cooking the
soup on low for 30 minutes or on high for
15 minutes.