Loaded Steak & Potato Soup

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lilchilli

6 to 8 slices bacon, diced

2 pounds russet potatoes, peeled and chopped

3 cups chicken stock, unsalted

½ onion, chopped

3 cloves garlic, minced

2 tablespoon unsalted butter

1 cup shredded cheddar cheese

⅔ cup sour cream

½ cup heavy cream

chives or green onion for topping

Italian seasoning, salt & pepper to taste

cooked steak

Cook bacon and leave most of it for later for topping

Place chopped & peeled potatoes in slow cooker. Stir in chicken stock, onion, garlic, seasonings, butter and bacon until well combined.

Cover and cook on low heat for 7 to 8 hours or high heat for 3 to 4 hours, or until potatoes are tender.

Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream, steak, and heavy cream until smooth; season.

Cover and cook on low heat until warmed through, stirring occasionally, about 15 to 20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached

Top with reserved bacon, steak, green onion/chives and more cheese

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