INGREDIENTS
2 lb
russet potatoes, peeled, diced ((about 1/4-1/2 inch))
1
medium onion, diced
3
medium carrots, peeled and diced ((about 1 cup))
3
stalks celery, diced ( (about 1 cup))
6 cloves
garlic, minced
6
slices (turkey) bacon, cooked and crumbled (divided)
5 cups
low sodium chicken broth (divided)
1 tbsp
dried parsley
2 tsp
chicken bouillon powder
1 1/2 tsp
salt
1/2 tsp
dried thyme
1/2 tsp
dried oregano
1/2 tsp
pepper
2 tbsp
cornstarch
1 12 ounce can
evaporated milk ((I use nonfat))
4 oz
cream cheese, softened ((I use 1/3 less fat))
1 cup
freshly and finely grated sharp cheddar cheese
cheddar cheese
bacon
green onions
crackers
sour cream
So easy to make and was a crowd pleaser.
My family loved this soup! Very creamy without using heavy cream. I just made it on the stove top instead of the crockpot.