- 4 slices bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 pounds russet potatoes, peeled and sliced thin
- 1 1/2 lbs boneless skinless chicken breast
- 2 cups sliced carrots
- 2 cup diced celery
- 8 cups chicken broth
- 2 tsp dried thyme
- salt and pepper
- 1/3 cup fresh chopped parsley
- In a skillet, add the bacon and cook until brown. Add in the onions and garlic. Saute for 3-4 minutes until softened.
- Add the onion mixture into a 6-quart slow cooker. Place the chicken breast on top. On top of the chicken, add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper.
- Cover and cook for 8-10 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If cooked through, you can remove the chicken and refrigerate until the potatoes are tender and breaking apart.
- Remove the chicken breast from the soup if you haven’t already. Stir the potato soup vigorously to break up the potatoes and thicken the broth. I place 2 cups of the soup in a regular blender, puree – leaving the cracked to release steam. Then stir back into the soup.
- Shred or chop the chicken and add it back to the crockpot along with fresh parsley. Stir well. Serves 8.
- Category: Soup
- Method: Slow Cooker
- Cuisine: American