Ingredients

The following ingredients have 8 Servings
  • 2 to 3 pounds potatoes (peeled and diced)
  • 1/2 cup onion (diced)
  • 6 cups chicken broth or stock
  • 1 cup half and half
  • 3 tablespoon all purpose flour
  • 4 cups cheddar cheese (shredded (I used a mild cheddar cheese), reserve some for garnish)
  • 1 4 ounce jar, diced pimento peppers, drained, reserve some for garnish
  • salt and freshly ground black pepper
  • 3/4 cup sour cream (if desired)
  • 4 to 6 slices of bacon (cooked and crumbled)

Instruction

  • Add onion and potatoes to slow cooker.
  • Add chicken stock or broth, salt and pepper. Cook on high until soup is simmering.
  • Check potatoes. They are done when they are fork tender.
  • When potatoes are done, either mash with a potato masher or blend in a blender or immersion blender to the desired consistency. You can even puree half the mixture and leave the other half chunky, however you want is good.
  • Meanwhile, toss grated cheddar in flour to coat.
  • After you have the texture you want, add half & half, cheese/flour mixture and pimentos. Cook on medium 30 minutes until cheese is melted and soup has thickened slightly.
  • Serve with sour cream, bacon.
  • Garnish with shredded cheddar cheese and pimento