One taste of this hearty chowder and my words were “Oh my gosh, this is SOOOO good!”
4-5 medium size potatoes, peeled and chopped
One head cauliflower, chopped
4-5 carrots, peeled and chopped
8 cups water
6 tsp. chicken bouillon
6 slices bacon
1/2 onion diced
2 boneless, skinless chicken breasts, chopped into 3/4″ pieces
1 stick butter
1/2 cup flour
8 oz. cheddar cheese
4 oz. sour cream
Salt and pepper to taste
Peel and chop potatoes and place in large stock pot. Chop cauliflower and carrots, add to pot along with water and chicken bouillon. Bring to a boil.
While vegetables are cooking, in a sauce pan, fry bacon until crisp. Remove bacon from pan, reserving drippings. Saute chopped onions in bacon grease until slightly browned. Remove onions and add to stock pot with vegetables. Mash vegetables when tender.
Saute chicken in bacon drippings until brown. Add chicken to stock pot.
Melt one stick of butter in saute pan. Add 1/2 cup flour to melted butter and stir until thickened. Pour flour mixture into stock pot and stir until combined. Add salt and pepper, cheese and sour cream and stir until thickened.
Garnish with additional crispy bacon and chopped green onions if desired.
Adapted from Slow Cooker Potato Soup from the Slow Roasted Italian.