Ingredients
- 3 slices bacon, cooked and crumbled
- 4 red potatoes, peeled and cut into 1/2 inch chunks (I put in a lot more since they were small with skins on)
- 1/4 cup butter
- 1 onion, chopped
- 3 cloves garlic, coarsely chopped
- 1/2 cup cold water mixed with 2 tablespoons of corn starch
- 1Q chicken bone broth (or any kind of stock will work.
- 1 cup sour cream
- 1/4 cup shredded Cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoons seasoned salt
- 1 tablespoon chopped fresh parsley (I had to use dried)
- 1/2 tablespoon crushed red pepper flakes (or more or less if you like it really spicy)
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried basil
Directions
- Preheat a large slow cooker by turning it to the High setting and covering with the lid.
- Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
- While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of water/starch mixture until smooth. Stir in the bone broth, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
- Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.
Notes: you can do this on stove top or just cook for an hour and it's just as good. I don't like it too think, but if you want the soup thinker you can smash some of the potatoes. I do my potatoes with skins on. Option to put onions, garlic, potatoes and bone broth in slow cooker until the potatoes are cooked...then dump in the rest and cook until combined.
