Sort ingredients
uberjonas
QR Code
Listen
Pdf
Add diced potatoes, diced onion, minced garlic, cooked bacon, ham, carrots, celery, dried parsley, and chicken broth to the slow cooker. Season with salt and pepper.
Stir and cook for 6-8 hours on low or on high for 3-4 hours.
Once the soup has cooked, add butter to a medium saucepan over medium heat and melt it. Whisk in the flour until completely combined, then gradually add the heavy cream.
Whisk well the flour mixture, until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and gets thicker, stirring occasionally.
Immediately add the cream-flour mixture to the slow cooker and stir to combine.
Using a potato masher, mash about ¾ of the potatoes. Let the soup cook for another 30 minutes for it to thicken.
Stir in the sour cream until thoroughly combined. Season with salt and pepper.
If the soup is too thick, add more WARM chicken broth. First, heat it up in the microwave until it's hot. Taste and adjust for salt and pepper.
If you add more liquid, make sure to let the soup simmer for a few minutes.
Serve warm, garnished with bacon, green onions, and sour cream.
Once it cools, the soup will thicken more. When reheating, add more water, broth, or milk to dilute it and simmer for a few minutes.