Makes
8 servings
8 servings
1 ½ lbs red potatoes, cubed (with or without
skin)
skin)
2 cups sliced leeks
6 cups chicken broth
2 tsp garlic powder
½ cup flour, sifted
1 cup crumbled cooked bacon, divided
3 cups shredded sharp cheddar cheese
Salt and pepper
1. Place potato cubes, leeks, broth,
garlic powder and ½ cup bacon into slow cooker.
garlic powder and ½ cup bacon into slow cooker.
2. Slowly whisk in sifted flour, 1
tablespoon at a time.
tablespoon at a time.
3.
Cover and cook on LOW about 4-6 hours, or until potatoes are
tender.
Cover and cook on LOW about 4-6 hours, or until potatoes are
tender.
4. Slowly stir in the cheese, a little
at a time. It will get all melty and delicious.
at a time. It will get all melty and delicious.
5. Add plenty of salt and pepper to
taste and garnish with remaining bacon and extra cheese, if desired.
taste and garnish with remaining bacon and extra cheese, if desired.
Review:
Soup! It is cold here. And soup is what I want. Pretty much every day. I loved this soup. The bacon and cheese and potatoes are so comforting. Kids will love this soup as well. Serve with some crusty bread and you have an easy meal. 4 1/2 stars
I doubled this soup for a work function and it was sooo good. 🙂
It even tasted better the 2nd day.