Cooking Instructions

• Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
• Once the soup has slow cooked, cook the butter in a small saucepan on the stove over medium-high heat until melted. Whisk in the flour until combined, then cook for 1 minute. Gradually add evaporated milk while whisking until smooth. Let mixture simmer until really thick.
• Immediately pour the milk mixture into the slow cooker, and stir until combined. Add cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. Use a potato masher to mash about half of the potatoes for thickness or add warmed stock for thinning.
• Serve warm, garnished with desired toppings. Alternatively, transfer to a sealed container and refrigerate for up to 3 days.