Ingredients:
– 10 slices of cooked bacon, chopped
– 3 cups of chicken broth
– 2 pounds of gold potatoes, peeled and cut into cubes
– 1 medium sweet onion, chopped
– 6 cloves of garlic, minced
– 1 tablespoon of dried parsley
– 4 tablespoons of unsalted butter
– 1/3 cup of all-purpose flour
– 12 ounces of evaporated milk or half and half or heavy cream
– 2 cups of shredded sharp cheddar cheese
– 1/2 cup of sour cream
– Salt and pepper to taste
Instructions:
1. In the slow cooker, combine the diced potatoes, onion, minced garlic, bacon, parsley, and chicken broth. Season with salt and pepper. Stir everything together and cook on low for 6-8 hours or on high for 3-4 hours.
2. After the soup has cooked, melt the butter in a medium saucepan over medium heat. Whisk in the flour until well mixed, then gradually add the evaporated milk. Continue whisking until you have a smooth mixture. Keep the heat on low, cooking until the mixture begins to simmer and thicken, stirring occasionally.
3. Add the milk-flour mixture to the slow cooker and stir to mix well. Using a potato masher, mash about three-quarters of the potatoes. Mix in the shredded cheddar cheese and sour cream until everything is well combined and creamy. Adjust seasoning with salt and pepper. Allow the soup to continue cooking on low for 30 minutes or on high for 15 minutes. If the soup is too thick, add additional chicken broth.
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