Ingredients:

  • 5 lbs (2.3 kg) Russet potatoes, peeled and cubed
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 6 cups (1.4 L) chicken broth (low sodium preferred)
  • 1 tsp dried thyme
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper (or to taste)
  • 4 slices bacon, cooked and crumbled (save drippings for extra flavour!)
  • 1 cup (240 ml) heavy cream
  • 4 oz (113 g) cream cheese, softened
  • Shredded cheddar cheese (optional)
  • Chopped green onions (optional)
  • Sour cream or plain Greek yogurt (optional)
  • Hot sauce (optional)

Instructions:

  1. Peel and cube the potatoes. Chop the onion and mince the garlic.
  2. Add the potatoes, onion, garlic, chicken broth, thyme, salt, pepper, and crumbled bacon to the slow cooker.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are very tender and easily pierced with a fork.
  4. For a creamier soup, use a potato masher or an immersion blender to partially mash the potatoes directly in the slow cooker. Leave some chunks for texture.
  5. Stir in the heavy cream and softened cream cheese until well combined and the soup is smooth and creamy. Cook for another 15-30 minutes on low to heat through.
  6. Ladle the soup into bowls and garnish with your favorite toppings like shredded cheddar cheese, chopped green onions, sour cream, and hot sauce.