Ingredients

The following ingredients have 6 Servings
  • 6 Slices Thick Sliced Bacon ((Chopped))
  • 1 Medium Yellow Onion ((Peeled And Diced))
  • 32 Ounces Low-Sodium Chicken Broth
  • 4 - 5 Medium Russet Potatoes ((Peeled And Diced))
  • 2 Ribs Celery ((Diced))
  • 1 Medium Carrot ((Peeled And Diced))
  • 2 Cloves Garlic ((Peeled And Minced))
  • 2 Whole Bay Leaves
  • 1/2 Teaspoon Dried Thyme
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Cup Sour Cream
  • 1 Cup Half & Half
  • 1/4 Cup All-Purpose Flour
  • 1 Cup Shredded Extra Sharp Cheddar Cheese
  • Fresh Chives ((Optional - For Garnish))

Instruction

  • In a large skillet on the stove-top set on medium heat add the diced bacon and slowly cook the bacon until crispy. Remove the cooked bacon with a slotted spoon and set aside on a plate lined with paper towels to drain.
  • Pour off the bacon fat from the skillet except for about 2 tablespoons and add the chopped onion. Cooked the onion over medium-high heat until the onion becomes translucent and starts to just turn brown.
  • Add half of the bacon, onions, chicken stock, potatoes, celery, carrots, garlic, bay leaves, thyme and pepper to a 6 quart or larger slow cooker and stir to combine.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours or until the potatoes and carrots are soft.
  • During the last half hour of cooking whisk together the sour cream, half and half and flour until there are no lumps of flour.
  • Remove and discard the bay leaves.
  • Add the cream mixture and shredded cheddar cheese to the soup and stir to combine.
  • Recover and continue cooking on LOW for the remaining 30 minutes until the soup is thickened.
  • Ladle hot soup into bowls and garnish with chopped chives and a sprinkle of the reserved bacon.