Potato, Cheddar and Chive Soup

By AngelaJanet

By Amanda Barnier and The Test Kitchen

Ingredients

• Garnish:
• 5 russet potatoes , (2 lb/900 g total), peeled and chopped5 5russet potatorusset potatoes, (2 lb/900 g total), peeled and chopped
• 1 sweet onion , (such as Vidalia), chopped1 1sweet onionsweet onions, (such as Vidalia), chopped
• 4 slices bacon , (4 oz/115 g total), chopped4 4slices bacon, (4 oz/115 g total), chopped
• 2 cloves garlic , chopped2 2cloves garlic, chopped
• 3/4 tsp salt 3/4 3/4tsp tspsalt
• 1/2 tsp pepper 1/2 1/2tsp tsppepper
• 1/4 tsp dried rosemary 1/4 1/4tsp tspdried rosemary
• 4 cups Easy Chicken Stock recipe 4 4cups cupsEasy Chicken Stock recipe
• 1 cup shredded old Cheddar cheese 1 1cup cupshredded old Cheddar cheese
• 1/4 cup crumbled cooked bacon , (about 5 slices)1/4 1/4cup cupcrumbled cooked bacon, (about 5 slices)
• 1/4 cup chopped fresh chives 1/4 1/4cup cupchopped fresh chives
• 1/4 cup sour cream 1/4 1/4cup cupsour cream

Details

Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from canadianliving.com

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.

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

Source : Canadian Living Magazine: November 2012