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Instructions:
- Preparation:
- Peel and dice the potatoes into bite-sized chunks.
- Finely chop the onion and mince the garlic.
- Cook the bacon until crispy, then crumble it into small pieces.
- Shred the cheddar cheese and set it aside for later.
- Slow Cooker Assembly:
- In a large slow cooker, combine the diced potatoes, chopped onion, minced garlic, and chicken broth.
- Add the dried thyme, rosemary, paprika, salt, and pepper to the slow cooker. Stir the ingredients well to ensure even distribution of the seasonings.
- Cooking Process:
- Cover the slow cooker with its lid and cook on low heat for 6-8 hours or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
- Creamy Base:
- In a separate bowl, whisk together the heavy cream, milk, and all-purpose flour until well combined and no lumps remain.
- Slowly pour the cream mixture into the slow cooker, stirring continuously to prevent any clumps from forming.
- Cheese and Bacon Addition:
- Add the shredded cheddar cheese to the slow cooker and stir until the cheese is melted and the soup has a creamy consistency.
- Gently fold in the crumbled bacon, reserving some for garnish if desired.
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