8 slices bacon, chopped up
1 medium onion, chopped
2 cloves garlic, minced
3 T. all purpose flour
4 C. chicken broth
4 medium size potatoes, peeled and cubed
12 oz. pkg. frozen broccoli cuts, thawed
1 bay leaf
1/4 tsp. smoked paprika
1/3 C. heavy cream
2 C. shredded sharp cheddar cheese
salt and pepper to taste
In a skillet, brown the bacon until crispy. Remove to a paper towel lined plate and leave 3 T. of the bacon grease in the pan. Add in the onions and cook for 3-4 minutes, add the garlic and cook for a few seconds. Stir in the flour and stir till it coats the onions well. Whisk in 2 C. of the broth. Once it begins to thicken remove from the heat and pour into a crock pot. Add the remaining broth to the crock pot and combine. Add the potatoes, broccoli, bay leaf and smoked paprika. Cover and cook on low for 6-7 hours or until potatoes are tender. Remove the bay leaf and use and immersion blender or potato masher and mash up the veggies a little (we like to still have some potato chunks in ours). Stir in the cream and cheese. Cook until melted and season with salt and pepper to taste. Stir in the bacon just before serving.