I had extra bacon & it was a cold winter Michigan day so I put this recipe together. It was a hit. I like quick soups.
*6 slices bacon, cooked & crumbled
*1 boneless skinless chicken breast, cooked & shredded
*2 tablespoon butter
*1 large onion, chopped
*3 stalks celery, chopped
*2 garlic cloves, chopped
*3 medium carrots, sliced
*4-6 russet potatoes (6 cups), peeled & cubed
*6-8 cups chicken stock
*1 teaspoon poultry seasoning
*1 teaspoon dried oregano
*1 teaspoon dried basil
*2 bay leafs
*1 teaspoon salt
*1 teaspoon ground black pepper
*2 cups shredded cheddar cheese
~In a large stock pot, melt butter.
~Add carrots & potatoes and sauté for 3-4 minutes.
~Add remaining veggies and sauté for another 2-3 minutes.
~Add chicken stock, poultry seasoning, oregano, basil, bay leafs, salt & pepper.
~Bring to a boil.
~Reduce heat to simmer and allow to simmer for 45 minutes or until potatoes & carrots are tender.
~Using a potato masher, blender or immersible blender to blend all the veggies to semi-smooth.
~Add chicken, bacon & cheese and simmer for another 10 minutes, stirring often.
Slow Cooker Directions:
`Once you sauté dump everything in the slow cooker (minus chicken, bacon & cheese). Cook on low for 4-6 hours or until veggies are tender. Add chicken, bacon & cheese and allow to cook for another 20-30 minutes. Stir & serve.