Ingredients

The following ingredients have 10 Servings
  • 6 slices bacon
  • 32 oz bag frozen shredded hash brown potatoes
  • 2 large potatoes (peeled and cut in chunks)
  • 1 small onion (chopped)
  • 1 cup corn (canned, frozen or fresh)
  • 1/2 tsp thyme
  • 1/2 tsp white pepper
  • 5 cups chicken stock
  • 8 oz cooked bratwurst or smoked sausage (optional)
  • 1/2 cup flour
  • 2 cups half-and-half
  • 2 cups shredded extra-sharp cheddar
  • Salt to taste.

Instruction

  • Chop bacon into 1/2-inch pieces.
  • Cook bacon and onion in a skillet over medium heat until bacon is nicely browned (the onions will be brown too—it’s OK). Drain the excess fat and place in a 5-6 quart slow cooker.
  • Add the shredded potatoes, the cut potatoes, corn, thyme and the chicken stock and sausage if using.
  • Cover and cook on low 6-8 hours, high 3-5 hours.
  • Turn the slow cooker to high (if you cooked on low). Whisk the flour with the half-and-half till smooth. Add this slowly to the soup, stirring constantly so there are no lumps.
  • Cook on high for 30 minutes.
  • Add the cheese stirring until it’s completely melted. Add any salt at this time.
  • NOTE: I use low-sodium or unsalted stock. I added about 2 tsp of salt for my taste. It is best to salt to taste at the end of cooking.