Ingredients
Equipment
Method
- In a crockpot, add diced golden potatoes, low sodium chicken broth, diced carrots, diced celery, and finely diced onion.
- Season with salt, minced garlic, dried parsley, dried thyme, and black pepper.
- Cook on low for 8 hours or until the potatoes are tender.
- In a skillet, cook the bacon until crispy, then crumble and set aside.
- In the same skillet, melt butter and whisk in flour, cooking for 1-2 minutes.
- Gradually add milk to the butter mixture, stirring constantly until thickened.
- Stir the milk mixture into the soup along with 1 cup of shredded cheddar cheese.
- Serve topped with crumbled bacon, remaining cheddar cheese, and sliced green onions.
Nutrition
Notes
Feel free to experiment with different cheeses or add fresh herbs for a unique twist.
