Ingredients:
•6 medium potatoes, peeled and diced
•1 small onion, finely chopped
•3 cloves garlic, minced
•4 cups chicken broth
•1 cup heavy cream
•1 ½ cups shredded cheddar cheese
•6 slices bacon, cooked and crumbled
•½ teaspoon salt
•½ teaspoon black pepper
•½ teaspoon smoked paprika (optional)
•2 tablespoons butter
•2 tablespoons all-purpose flour
•½ cup sour cream
•2 green onions, chopped (for garnish)
Instructions:
1.Prepare the Base: In a slow cooker, combine the diced potatoes, chopped onion, minced garlic, and chicken broth. Stir in salt, black pepper, and smoked paprika for extra flavor.
2.Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are fork-tender.
3.Make the Roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until lightly golden. Slowly add the heavy cream, stirring constantly until thickened.
4.Blend for Creaminess (Optional): Use an immersion blender to partially blend the soup in the slow cooker, leaving some potato chunks for texture.
5.Add Final Ingredients: Stir in the cheese, cooked bacon, thickened cream mixture, and sour cream. Cook for an additional 20 minutes on low.
6.Serve & Garnish: Ladle the soup into bowls and top with extra cheese, crispy bacon, and chopped green onions.
Enjoy this warm, comforting, and creamy potato bacon soup—perfect for chilly days! 🥣😋
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
