If it’s buried under bacon, then you know it’s got to be good. This is a yummy comfort food perfect for the winter months and appropriate for all members of your family.
Oxmoor House SEPTEMBER 2012
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion and garlic to drippings in pan; sauté 3 minutes. Transfer onion mixture to a 4-quart electric slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours.
2. Stir in half-and-half and sherry. Ladle soup into bowls; sprinkle with crumbled bacon.
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