Prep time: 30 min
Cook time: 4- 6 hours
Ready in: 4- 6 hours, 30 min
Serves: 8
Ingredients:
8 oz. bacon
1 onion- minced
2 garlic cloves- chopped
1 1/2 tsp. thyme
2 T. flour
4 c. chicken broth
3 lb. potatoes- peeled and cut into 1/2" pieces
2 c. cheddar cheese- shredded
1/2 c. heavy cream
Salt (to taste)
Pepper (to taste)
Directions:- Cook bacon until crisp
- Transfer to paper towel lined plate
- Refrigerate until serving
- With bacon fat left in skillet, add onion, garlic, and thyme
- Cook over medium heat until onion is softened and lightly browned
- Stir in flour and cook for 1 min
- Slowly whisk in 1 c. broth, scraping up browned bits
- Transfer to slow cooker
- Stir remaining broth and potatoes into food already in slow cooker
- Cover and cook until potatoes are tender, about 4 - 6 hours on low
- Transfer 2 c. cooked potatoes to bowl and mash
- Stir in 1 1/2 c. cheddar cheese, mashed potatoes, and cream until smooth
- Let soup sit until heated through
- Re-heat bacon and chop
- Season soup with salt and pepper to taste
- Serve with bacon and remaining cheese
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