Description
This soup can be made vegetarian by using vegetable broth and omitting bacon.
Ingredients
Scale
- 2 tablespoons organic olive oil
- 2 tablespoons all-purpose flour
- 1 onion, minced
- 2 garlic cloves, minced
- 1-teaspoon fresh thyme or ½ teaspoon dried
- 1 bay leaf
- 4 cups organic low-sodium chicken broth (can use vegetable broth for vegetarians)
- 3 pounds organic russet potatoes (about 6 medium or 4 large), peeled and cut into ½ inch pieces
- 1–½ cups shredded cheddar cheese, plus extra for serving
- ½ cup organic heavy cream
- 1–½ teaspoons kosher salt and pepper to taste
- 8 slices of bacon, chopped (optional)
- 3 scallions, sliced thin
- ½ cup Organic Greek yogurt or sour cream for topping (optional)
Instructions
- In a large skillet, heat the oil over medium heat, add onion, garlic, and thyme and continue to cook until onion has softened, approximately 8 minutes. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup of broth and cook until roux has thickened. Transfer to slow cooker.
- Stir remaining 3 cups broth, potatoes, and bay leaf into slow cooker. Cover and cook until potatoes are tender, 4 to 6 hours on low.
- Transfer 2 cups cooked potatoes to a bowl and mash smooth with potato masher. Stir cheddar into soup until evenly melted, and then stir in mashed potatoes and cream. Season with salt and pepper. Let soup sit until heated through, about 5 minutes.
- Cook bacon until crisp and transfer to a paper towel.
- Serve soup topped with bacon, scallions, cheddar, and Greek yogurt.
Notes
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