Ingredients
- 2 Tblsp Bacon Grease
- 1 Large Carrot Grated (Or about 1/2 cup of Matchstick Carrots)
- 1 Small Onion Chopped (about 2/3 cup)
- 2-1/2 Cloves garlic Chopped (about 3 tsp)
- 2 Stalks Celery Chopped
- 1/2 Cup Yellow, Red, or Orange Sweet Peppers Chopped
- 7 Cups Reduced Sodium Chicken Broth
- 4 lbs. Yukon Gold Potatoes Diced in 1/2" Cubes
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 Can (4 oz) Chopped Green Chilies We used Hatch;
- 1 Cup Half & Half
- 8 Oz Cream Cheese
- 1/2 tsp. Louisiana Hot Sauce
- 1 tsp. Worcestershire Sauce
- 1 Cup Peach Creek Vineyards Aloha Wine
- Shredded Cheese, Bacon Bits, Chives We use both white and regular cheddar cheeses.
- 15 Bread Bowls For Serving
Servings: Bowls
Instructions
- Sauté onion, garlic, carrots, celery, and sweet peppers in bacon grease until softened. Add these to a slow cooker, along with diced potatoes, broth, salt, black pepper & green chilies. Cover and cook on high until potato pieces are tender. Remove about half of the potato pieces and mash the ones left in the broth with a potato masher. Place the rest of the potato pieces back in the cooker; stir in cream cheese, half and half, hot sauce, Worcestershire sauce, and Aloha Wine, stirring constantly as you add these items. Cook another hour or until the cream cheese has been incorporated into the soup. Before serving, place a handful of white cheddar cheese in the bottom of the bread bowl, ladle soup in as desired, then top with your choice of regular cheddar cheese, bacon bits, and fresh chives.
Recipe Notes
This soup pairs best with either Peach Creek Vineyards Aloha or Rodeo Red Wine.
The recipe was adapted from variations of several recipes found on the internet.
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