Hearty Potato Soup

A Hearty, tasty Potato Soup

• 10 strips bacon, divided

• 1 onion, diced

• 2 stalks celery, diced

• 6 cloves garlic, minced

• 1 1/2 pounds Idaho potatoes, peeled and chopped

• 4 cups chicken broth, unsalted

• 1 tablespoon dried parsley

• salt, to taste

• pepper, to taste

• 4 tablespoons butter

• 1/3 cup flour

• 1 1/2 cups milk

• 2 cups sharp cheddar cheese, shredded

• 1/2 cup sour cream

• For serving:

• 1/3 cup chives, chopped

• 1/3 cup cheddar cheese, shredded

Directions

Step 1 -In a skillet, cook the bacon until crispy.

Step 2 -Allow the bacon to cool and crumble it into small pieces. Place 1/2 of the crumbled bacon into a slow cooker and reserve the other 1/2 in the fridge for serving.

Step 3 -Add the onion, the celery, the garlic, and the potatoes into the slow cooker.

Step 4 -Add the broth, the parsley, the salt, and the pepper to the veggie mixture.

Step 5 -Place the lid on the slow cooker and cook on low-heat for 8 hours or high-heat for 4 hours.

Step 6 -Use a potato masher or an immersion blender to mash some of the potatoes in the slow cooker.

Step 7 -In a large skillet over medium-high heat, melt the butter until it begins to sizzle.

Step 8 -Whisk the flour into the butter for 1 minute.

Step 9 -Slowly, add the milk, 1/4 cup at a time, whisking after each addition until the milk is completely mixed in.

Step 10 -Cook the mixture, while constantly whisking, until the sauce begins to thicken, about 5 minutes.

Step 11 -Turn off the heat and stir 2 cups of the cheese and the sour cream into the sauce mixture.

Step 12 -Mix the sauce into the soup and stir to combine.

Step 13 -Ladle the soup into bowls and top with the reserved bacon, the remaining cheese, and the chives.

Step 14 -Serve.

Cooking Professionally, (2023) https://cookingprofessionally.com/recipe/irish-potato-soup