2 onions chopped fine
2 cloves garlic, minced
3 TBSP butter
2 TBSP flour
2 c water, divided
4 c chicken broth
4 potatoes chopped small
1 large carrot grated
1.5 c mashed potato flakes (used butter ones added extra flavor)
.5 lb cooked and crumbled bacon
.5 tsp basil
.5 tsp thyme
2 c heavy whipping cream (you could use milk or half and half, it just won't be as creamy)
1 c shred cheese
Cook onions and butter together until tender, add garlic. Stir in flour and then add 1 c water slowly. Bring to a boil and cookd for 2 min longer until thick and bubbly. Should look like the picture below when it is done!
At the same time that is cooking I chop up my potatoes and grate my carrots! I also start my bacon cooking so that everything is done at the same time, I don't like to sit around waiting on things!
Add all the ingred. to the slow cooker with the exception of the cream and cheese, set those aside for much later. Stir everything together well. Cover and cook on low for 6-8 hrs. I found I needed to stir it a few times, because the potatoes like to stick to the bottom of the pan. Once it is cooked all the way through (the potatoes should be soft), add the cream and cheese and stir well. Let cook for a bit longer, just until the whole soup is settled (well the cream is warm and cheese melted)!
Pour yourself a bowl and Enjoy!
*This has been my husbands favorite soup so far, we didn't freeze but one bag because he wanted the rest in the fridge for him to eat for dinner for the next couple nights!
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