BEST CAN POTATO SOUP RECIPES

Steps:

• Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish.  Crumble the remaining 4 pieces. 
• 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. 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.
• Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 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. 

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces. 
• In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high. 
• Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in. 
• In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through. 
• Serve with more cheese and chives for garnish.