Ingredients
4 cups potatoes peeled and diced
1 cup onion finely chopped
1 cup celery sliced
4 cups chicken broth
1 cup milk or half and half
1 cup shredded cheddar cheese
4 slices bacon cooked and crumbled
2 tablespoons butter
2 tablespoons flour
Salt to taste
Black pepper to taste
Instructions
Add the diced potatoes, onion, celery, and chicken broth to the crockpot
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until potatoes are tender
In a small pan melt the butter, stir in the flour, and cook for 1 minute
Slowly whisk in the milk until smooth and slightly thick
Pour the mixture into the crockpot and stir gently
Add shredded cheese and most of the bacon, reserving a little for topping
Cook on LOW for another 20 to 30 minutes until creamy
Season with salt and black pepper
Serve hot and sprinkle with remaining bacon and a little extra cheese