Ingredients
The following ingredients have 9 Servings
- 2 pounds Yukon gold potatoes, peeled, diced ((about 1/4-1/2 inch))
- 1 medium onion, diced
- 3 medium carrots, peeled and diced ((about 1 cup))
- 3 stalks celery, diced ( (about 1 cup))
- 6 cloves garlic, minced
- 6 slices (turkey) bacon, cooked and crumbled (divided)
- 5-6 cups low sodium chicken broth (divided)
- 1 tablespoon dried parsley
- 2 teaspoons chicken bouillon powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 1 12 oz. can evaporated milk ((I use nonfat))
- 4 oz. cream cheese, softened ((I use 1/3 less fat))
- 1 cup freshly and finely grated sharp cheddar cheese
- cheddar cheese
- bacon
- green onions
- crackers
- sour cream
Instruction
- Lightly grease slow cooker with nonstick cooking spray.
- Add diced potatoes, onions, carrots, celery, garlic, 2 strips crumbled bacon, 4 cups chicken broth and all seasonings and spices. Cook on HIGH for 4 -5 hours or on LOW for 8-10 hours or until potatoes are completely tender.
- Remove 1/2 up to 2/3 of the soup (vegetables and liquid) to blender along with cornstarch, 1/2 cup evaporated milk and cream cheese. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). If you need more liquid in order for your blender to blend, then add additional evaporated milk.
- Pour creamy blender contents back into slow cooker along with remaining evaporated milk and stir to combine. Cook on HIGH for 20 minutes then stir in 1 cup cheddar until smooth. For a thinner soup, stir in additional chicken broth.
- Garnish individual bowls with additional cheese, bacon and plenty of green onions.
