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Ingredients
6 servings
6 slicesturkey bacon
cooked, diced
2 lbsYukon gold potatoes
peeled and diced into 1/2 inch pieces
1yellow onion
peeled and diced
4 cupsreduced sodium chicken stock
12 ozcan low fat evaporated milk
2 Tbspcornstarch
4 ozreduced fat cream cheese
softened
1 cupcheddar cheese shredded
1 tspkosher salt
½ tspblack pepper
ground celery seed
green onions
sliced, or chives, for garnish
shredded cheese
for garnish
bacon
for garnish
Instructions
Step 1
To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender.
Step 2
Combine evaporated milk and cornstarch, whisking to combine until no lumps remain. The last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper and celery seed. Stir to combine, cover and continue cooking 30 minutes.
Step 3
Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.
Step 4
Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3-4 days.
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