Creamy Potato Soup

A creamy soup full of the delicious flavors of a loaded baked potato. Perfect for any fall evening!

INGREDIENTS

• 10 slices cooked bacon, diced
• 3 cups chicken broth
• 2 lbs gold potatoes, peeled and diced
• 1 medium yellow onion, diced
• 6 garlic cloves, minced
• 1 tbsp dried parsley
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 12 oz. heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sour cream

RECIPE

1. Place potatoes, onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir together. Cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
2. Once the soup is fully cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in heavy cream. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
3. Immediately add the cream and flour mixture to the slow cooker and stir to combine.
4. Using a potato masher, mash about 3/4 of the potatoes.
5. Stir in the shredded cheddar cheese and sour cream. Stir well, until fully combined and creamy. Taste for seasoning, add salt and pepper to taste. Continue cooking the soup on low for 30 minutes or on high for 15 minutes.