1 bunch celery (about 1 1/2 pounds)
1 large yellow onion
1 pound small white potatoes
3 garlic cloves
4 cups chicken stock or low-sodium chicken broth
1/2 teaspoon salt, plus more to taste
1/2 teaspoon white pepper
1/3 cup heavy cream, milk, water, or additional stock
4 to 6 slices thick-cut bacon
Chop the celery, onion, and potatoes into small, equally sized pieces (about 1/2 inch), and mince garlic. Combine the chopped vegetables, stock, salt, and pepper in a 3-quart or larger slow cooker. Cook on LOW for 5 to 7 hours.
Purée in batches in a blender or use a stick blender directly in the slow cooker.
Before serving, stir in cream, water, or stock to thin the soup. Fry the bacon on the stovetop until crispy. Serve bowls of soup with bacon crumbled over top.
Recipe Notes
- Vegetarian or Vegan Versions: Top with croutons instead of bacon and use vegetable stock instead of chicken stock to make this soup vegetarian; leave out the cream to make it vegan.