One of the winter pleasures that you can't do without is good, long-simmered soups. This creamy soup, made with potatoes, bacon, and cheese, is sure to become one of your favorite cold-weather recipes.
Ingredients
10 slices of cooked bacon, diced
3 cups (750 mL) chicken broth
2 pounds (907 g) Yukon Gold potatoes, peeled and diced
1 medium yellow onion, diced
6 garlic cloves, minced
1 tablespoon (15 ml) dried parsley
4 tablespoons (60 ml) unsalted butter
1/3 cup (85 mL) all-purpose flour
1 can 12 ounces (340 g) evaporated milk or half and half cream or heavy cream
2 cups (500 mL) grated sharp cheddar cheese
1/2 cup (125 mL) sour cream
Salt and pepper to taste
Optional garnishes: chives, grated cheddar cheese, and bacon
Preparation
Add the diced potatoes, diced onion, garlic, bacon, parsley, and chicken broth to the slow cooker. Season with salt and pepper.
Stir and cook for 6-8 hours on low heat or on high heat for 3-4 hours, until the potatoes are tender.
Add the butter to a saucepan and melt it over medium heat. Stir in the flour, mix completely and gradually add the evaporated milk or cream. Whisk the mixture until smooth. Setting the heat to low and stirring occasionally, cook until the mixture begins to simmer and thicken.
Immediately add the mixture to the slow cooker and stir well.
Using a potato masher, mash about 3/4 of the potatoes in the slow cooker.
Stir in grated cheddar cheese and sour cream. Stir until the soup becomes creamy. Add salt and pepper to taste.
Continue cooking on low heat for 30 minutes or on high heat for 15 minutes.
Add chicken broth if the soup is too thick.
Serve hot, garnished with bacon, cheese, and sour cream.
