4cupscheddar cheeseshredded (I used a mild cheddar cheese), reserve some for garnish
14 ounce jar, diced pimento peppers, drained, reserve some for garnish
salt and freshly ground black pepper
3/4cupsour creamif desired
4 to 6slicesof baconcooked and crumbled
Add onion and potatoes to slow cooker.
Add chicken stock or broth, salt and pepper. Cook on high until soup is simmering.
Check potatoes. They are done when they are fork tender.
When potatoes are done, either mash with a potato masher or blend in a blender or immersion blender to the desired consistency. You can even puree half the mixture and leave the other half chunky, however you want is good.
Meanwhile, toss grated cheddar in flour to coat.
After you have the texture you want, add half & half, cheese/flour mixture and pimentos. Cook on medium 30 minutes until cheese is melted and soup has thickened slightly.
Serve with sour cream, bacon.
Garnish with shredded cheddar cheese and pimento
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula