Fulfilling Irish Potato Soup

FULFILLING IRISH POTATO SOUP
SOUP:
10 strips of bacon, divided
1 large onion, diced
2 stalks celery, diced
3 T. minced garlic
1 ½ lbs. Idaho potatoes, peeled and chopped
4 c. chicken broth
1 T. dried parsley
Salt/black pepper to taste
4 T. butter
1/3 c. flour
1 ½ c. milk
2 c. shredded sharp cheddar cheese
½ c. sour cream
FOR SERVING:
1/3 c. chopped chives
1/3 c. shredded cheddar cheese

1. In skillet, cook bacon until crispy.
2. Allow bacon to cool and crumble into small pieces.
3. Place ½ crumbled bacon into a slow cooker and reserve other ½ for serving.
4. Add onion, celery, garlic and potatoes in slow cooker.
5. Add broth, parsley, salt and pepper.
6. Place lid on slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.
7. Use a potato masher or immersion blender to mash some of the potatoes in slow cooker.
8. In large skillet, melt butter until it begins to sizzle.
9. Whisk flour into butter for 1 minute.
10. Slowly, add milk ¼ c. at a time, whisking after each addition until milk is completely mixed in.
11. Cook mixture, while constantly whisking until sauce begins to thicken, about 5 minutes.
12. Mix sauce into soup and stir to combine. Season to taste.
13. Ladle soup into bowls and top with reserved bacon, remaining cheese and chives.