Prep time: 20 minutes
Cook time: 4 hours
Total time: 4 hours 20 minutes
Yield: 8 servings
With St. Patty's Day right around the corner, this recipe will be a welcome addition to your celebrations.
- 6 slices bacon, chopped
- 2lb Russet potatoes, peeled and cubed
- 3 celery stalks, sliced
- 3 garlic cloves, finely chopped
- 4 cups chicken stock
- 1 teaspoon kosher salt
- 6 sprigs fresh thyme
- 1/2 teaspoon ground black pepper
- 3/4 cup sour cream, plus more for garnish
- Shredded cheddar cheese, chopped chives, sour cream and bacon For serving
- 1 Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish. Crumble the remaining 4 pieces.
- 2 Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker.
- 3 Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork. Remove the thyme sprigs and discard.
- 4 Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture.
- 5 Stir in the sour cream. (Add 1/4 - 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.