1 cup milk
3 cups chicken broth
8-10 small/med peeled russet potatoes
1 small (1/2 medium) yellow onion
2-3 leeks
3 cloves garlic
1/2 cup light lager (Pabst)
1/2 lbs bacon
Pinch of basil
Pinch of oregano
Pinch of dill
Salt and pepper to taste
1 to 1 1/2 cup shredded sharp cheddar cheese
Directions
Peel Potatoes and dice to half dollar size.
Finely chop onion.
Slice, then chop leeks.
Press garlic and add garlic, vegetables, and spices to crock pot.
Fry bacon until crispy and save 1/4 cup of bacon grease. Crumble bacon by ripping apart with fingers and add crumbled bacon and grease to crock pot.
Mix all ingredients (except cheese) and cook in crock pot on high for 3 hours.
Blend soup in blender or food processor and combine back in crock pot with cheese. If it is too thick you can add a little more chicken broth or milk. Cook on low for 1 hour.
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