3 slices of bacon, chopped
1 yellow onion, chopped
4 cloves garlic, minced
6 russet potatoes, peeled and sliced
2 thin chicken breasts, boneless and skinless (optional)
2 cups sliced carrots
2 cups sliced celery
1 (32 oz) carton Clearly Organic vegetable broth
1 Tablespoon Clearly Organic dried parsley
1/2 teaspoon salt
1 teaspoon Clearly Organic ground pepper
2 Tablespoons chopped green onion, optional garnish
1/4 cup cheddar cheese, optional garnish
In a skillet over medium heat cook bacon until brown, about 5 minutes. Then add onions and minced garlic and sauté for 5 minutes until onions are soft. Place onion and bacon mixture into the bottom of a slow cooker. Add sliced potatoes, carrots, celery, broth, dried parsley, and salt & pepper. Stir, then place the lid on the slow cooker and turn temperature to low and cook for 7 to 8 hours stirring occasionally if possible. If adding chicken place 2 thin chicken breasts on top after 4 hours of cooking. Let the chicken cook for 2 hours then remove and shredded or cube. If you desire a creamy soup, partially purée a portion of the soup with an immersion blender. Place chicken back in the soup and continue cooking. Soup is complete when chicken is cooked through and potatoes are soft. Serve in a bowl topped with green onions, cheese, and bacon.
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