Ingredients
8slicescooked turkey bacondiced or crumbled
2lbsYukon gold potatoespeeled and diced into ½ inch pieces
1mediumyellow onionpeeled and diced
4cupsreduced sodium chicken stock
12ozlow fat evaporated milk
2tbspcornstarch
4ozreduced fat cream cheesesoftened
1cupcheddar cheeseshredded
1tspkosher salt
½tspblack pepperor white pepper
pinchground celery seed
sliced chives or green onions, for garnish
additional shredded cheesefor garnish
additional baconfor garnish
Preparation
To a 4-quart or larger slow cooker, add bacon, potatoes, onion, and chicken stock and stir to combine.
Cover and cook on Low for 6 to 8 hours, or High for 3 to 4 hours, or until potatoes are very tender.
Combine evaporated milk and cornstarch, whisking to combine until no lumps remain.
On the last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper, and celery seed. Stir to combine. Cover and continue cooking for 30 minutes.
Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more.
Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3 to 4 days.
