Potato, Cheddar and Chive Soup

By KeyIngredient

Ingredients

• 5 russet potatoes (2 lb/900 g total), peeled and chopped
• 1 sweet onion (such as Vidalia), chopped
• 4 slices bacon (4 oz/115 g total), chopped
• 2 cloves garlic, chopped
• 3/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dried rosemary
• 4 cups chicken stock
• 1 cup shredded old Cheddar cheese
• 1/4 cup crumbled cooked bacon (about 5 slices)
• 1/4 cup chopped fresh chives
• 1/4 cup sour cream

Preparation

Step 1

In slow cooker, combine potatoes, onion, bacon, garlic, salt, pepper and rosemary. Pour in stock.

Cover and cook on low for 5 to 8 hours.

Skim off fat. Using immersion blender, purée soup until smooth.

Ladle soup into bowls. Garnish with cheese, bacon, chives and sour cream.