Crock Pot Mashed Potato Soup

When my children were young there was one dish that I knew would always please all 8 of us. Mashed potatoes was always a hit. When the now grown kids come home for a visit mashed potatoes are usually on the menu. Mashed potatoes are such a comfort food, they just say love and home.
So when I saw a recipe for Mashed Potato Soup in the Crock Pot I was intrigued. I'm happy to say this soup is delicious, it just screams comfort. Comfort is good.

Crock Pot Mashed Potato Soup
8 slices bacon, diced
1 large onion, diced
2 garlic cloves, minced
1/2 teaspoon salt
pepper
2 tablespoons flour
4 cups chicken broth
3 pounds russet potatoes, peeled and diced in 1/2 inch cubes
4 ounces extra sharp cheese, shredded
1/2 cup cream
1/2 cup sour cream
3 scallions, thinly sliced

Cook diced bacon in skillet until brown and crisp, remove bacon. Using 2 tablespoons of the bacon grease cook onion and garlic for about 8 minutes until slightly brown. Sprinkle with flour and stir for a minute. Slowly add one cup of the chicken broth whisking to remove brown bits from bottom of the pan. Stir until thick, add salt and pepper. Transfer to Crock Pot.
Stir in the remaining 3 cups of chicken broth and the diced potatoes. Cook on low for about 4 hour or until potatoes are fork tender. Now comes the fun part. Using your immersion blender blend the potatoes as much as you want! This can be a very creamy soup or you can leave some chunks of potato. I like some texture to my soup. If you don't have an immersion blender ask for one for Mother's Day, or just buy one--you will thank me. You can just mash the desired amount of potatoes. Stir soup and slowly add the cheese stirring to melt. Add cream and sour cream. Stir. Serve topped with scallions and reserved bacon.
This recipe was inspired by a recipe on Tracey's Culinary Adventures.

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