Chunky Potato Soup

Ingredients:

• 10 slices of cooked bacon, chopped
• 3 cups of chicken stock
• 2 pounds of gold potatoes, peeled and cut into cubes
• 1 medium sweet onion, chopped
• 6 cloves of garlic, minced
• 1 tablespoon of dried parsley
• 4 tablespoons of unsalted butter
• 1/3 cup of all-purpose flour
• 12 oz of evaporated milk, half-and-half, or heavy cream
• 2 cups of shredded sharp cheddar cheese
• 1/2 cup of sour cream
• Salt and pepper, to taste

Instructions:

1. In the slow cooker, combine the diced potatoes, onion, garlic, bacon, parsley, and chicken stock. Season with salt and pepper. Mix well and cook on low for 6-8 hours or on high for 3-4 hours.
2. When the cooking time is up, melt the butter in a medium saucepan over medium heat. Whisk in the flour until fully incorporated, then slowly add the evaporated milk, whisking continuously until smooth. Keep the heat low, allowing the mixture to simmer gently until it thickens, stirring occasionally.
3. Add the milk and flour mixture to the slow cooker, stirring to mix everything evenly. Use a potato masher to mash about three-quarters of the potatoes for a creamy texture. Next, stir in the shredded cheddar cheese and sour cream until well combined. Taste and adjust seasoning with salt and pepper if needed. Let the soup continue to cook on low for another 30 minutes or on high for 15 minutes. If the soup appears too thick, feel free to add a bit more chicken broth.