PREPARATION
Fry the bacon and make bacon bits. Put 1 pound aside for topping
Slice the yukon gold potatoes to ½ inch squares
Prepare 8 cups chicken stock
Dice 2 yellow onions
Slice the green onions for garnish
SLOW COOK
To a slow Cooker add;
1 pound of bacon
4 pounds Yukon gold potatoes
2 diced yellow onions
8 cups chicken stock
Cook on high for 5 hours, until potatoes are very tender.
40 minutes before serving, Combine;
24 ounces evaporated milk
4 Tablespoons cornstarch
Whisk to combine until no lumps remain
30 minutes before serving, add;
16 oz cream cheese, softened
Evaporate milk & cornstarch mixture
2 cup cheddar cheese, shredded
2 teaspoons salt
1 teaspoon black or white pepper
½ teaspoon ground celery seed
Stir to combine, cover and continue cooking 30 minutes.
After 30 minutes;
Mash about half of the potatoes with a potato masher to thicken the soup
Hollow out individual sour dough bread
Serve in bread bowls
Top with Bacon, chives, shredded cheddar cheese and sour cream on top
