The Irish love their potatoes. Warm up this winter with an easy slower cooker recipe and get ready for St Paddy’s Day Dash 5K.
- 6 slices bacon, chopped
- 2 lb. russet potatoes, peeled and cubed
- 3 celery stalks, sliced
- 1-2 large leek, cleaned and chopped
- 4 garlic cloves, minced
- 4 c. chicken bone broth
- 1 tsp. kosher salt
- 6 sprigs of fresh thyme
- 1/2 tsp. ground black pepper
- 3/4 c. light sour cream, plus more for garnish
- Optional garnish: Shredded cheddar cheese, chopped chives, leeks, drizzle olive oil, sour cream, and reserved bacon
- Heat oven to 400 degrees F. Place bacon on parchment lined rimmed cooking sheet. Cook for 20 min or until done. Remove bacon to a paper towel lined plate. Break up the 4 pieces and save 2 bacon strips for garnish
- Place the crumbled bacon, potatoes, celery, leek, garlic, bone broth, salt, thyme sprigs, and pepper in the base of the 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. Remove the thyme sprigs.
- Best if you use an immersion blender to blend the soup (but you can use standard blender as well) to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Thin soup with water to reach desired consistency ex: Add 1/2 cup of water). Serve up in bowls and garnish till your hearts delight… with cheese, chives, leeks, additional sour cream, and the reserved bacon crumbled over top.
Serves 6-8 ppl
Nutrition Facts: Cal: 318, Fat: 13.7g, Carb: 31g, Protein: 19.4g