A woman from my online moms group posted a recipe similar to this. I changed a few things around and now it's one of our favorite soups.
1 medium onion finely chopped
2 stalks celery finely chopped
1 teaspoon minced garlic (I get the pre-minced garlic.) or 2 cloves
1/2 stick real butter
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy cream
8 oz. sour cream
3 14 ounce cans chicken stock
2 cups shredded sharp cheddar
1 pack cooked bacon, crumbled into small pieces
6-8 large baking potatoes (more if your crock pot will hold them) + 1 extra
Turn crock pot on high and put in the butter.
Add chopped onion and celery.
Add salt and pepper.
Stir and let cook while you peel and chop the potatoes.
Cut the potatoes to 1/2" squares.
Add potatoes and garlic to the pot.
Add 2 cans of the chicken stock.
Cook on high 4 hours or until the potatoes are done.
Once potatoes are done, mash some up with a potato masher. We like a lot of chunks, so we only mash about 1/4 of the potatoes.
Add in sour cream, heavy cream, cheese and bacon.
If soup is too thick, add enough of the remaining can of chicken stock to thin.
If it's too thin, cook remaining baked potato in the microwave. Scoop out, mash and add to soup.
Each crock pot is different, so the required broth may vary.
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