Cook the bacon

• Cook the bacon in a skillet until crisp.
• Drain and set aside, reserving a little bacon for topping.

Start the soup in the slow cooker

• Add the potatoes, beef stock, salt, pepper and garlic to your 5.5-qt slow cooker.

Slow cook the potatoes

• Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.

Puree the potatoes

• About 30 minutes before serving, puree the potatoes with an immersion blender until creamy.

Make the cream mixture

• Melt the butter in a saucepan.
• Whisk in the flour and cook for 1–2 minutes.
• Slowly whisk in the evaporated milk until smooth and slightly thickened.

Combine and finish the soup

• Stir the cream mixture into the slow cooker.
• Add 3/4 of the cooked bacon, 1/2 cup of the cheddar and the sour cream.
• Stir gently.

Final cook and sear the steak

• Cook another 20–30 minutes on LOW.
• During that time, sear the steak and cut it into small pieces.

Serve

• Serve topped with the remaining cheddar, bacon, chopped steak and chives.