This recipe seems like a lot, but it serves roughly 6 to 8 people (or, as we used it, 4 people twice). We made some homemade bread-maker white bread for the first meal and sweet cornbread for the second, and both went very well with the dish. Everyone (old folks, teenagers, and even my 1-year-old son) loved it.
- 5 pounds red potatoes, cut into roughly 3/4-inch pieces
- 3 medium or large sweet onions, diced
- 1 pound bacon, cooked & diced (or roughly chopped)
- 8 cups chicken broth
- 4 tablespoons garlic (roughly 5 to 8 cloves), minced
- 3 tablespoons dried parsley
- 3/4 to 1 cup dried chives
- 4 tablespoons butter
- 6 cups whole milk
- 1 pound sharp cheddar cheese, shredded
- 1-1/2 cups sour cream
- 1 teaspoon and 1-1/2 teaspoons salt, divided
- Optional: flour rue
- Optional: green onions, chives, extra shredded cheddar cheese, and/or bacon
- In a large skillet, add onions, garlic, butter, and 1 teaspoon salt. Sauté, stirring occasionally, until onions are translucent (or if garlic begins to brown). Remove from heat.
- Place potatoes, onions, bacon, broth, garlic, parsley, chives, sautéed onions, and 1-1/2 teaspoons salt in slow cooker. Stir. Cook on high for 5 hours. Reduce to low.
- Remove 1/2 to 3/4 of the potatoes and mash or blend. Add back to the slow cooker along with milk, cheese, and sour cream. Mix until soup (minus the chunks) is blended well. Turn off slow cooker or reduce to “Warm”. If the soup is too thin, add optional rue or mash more of the potatoes until desired thickness is achieved.
- Serve and garnish with optional green onions, chives, cheese, and/or bacon.