This recipe makes 8 servings
3 - 5 russet potatoes, (2 lb/900 g total), peeled and chopped
1 onion, chopped
4 -5 slices bacon, (4 oz/115 g total), chopped
2 cloves garlic, chopped
¾ tsp (4 mL) salt
½ tsp (2 mL) pepper
¼ tsp (1 mL) dried rosemary
4 cups (1 L) Chicken Stock
1 cup (250 mL) shredded old Cheddar cheese ¼ cup (60 mL) crumbled cooked bacon, (about 5 slices)
¼ cup (60 mL) chopped fresh chives ¼ cup (60 mL) sour cream
Combine in a slow cooker, potatoes, onion, bacon, garlic, salt, pepper, rosemary, and stock. Cover and cook on low for 5 to 8 hours. Skim off fat if needed. Use an immersion blender to purée soup until smooth. Ladle soup into bowls & garnish with cheese, bacon, chives and sour cream.
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