Ingredients

The following ingredients have 6 Servings
  • 8 slices bacon
  • ½ onion (diced)
  • 2 pounds red potatoes (peeled and diced)
  • 3 cloves garlic (minced)
  • ½ teaspoon dried thyme (or 2 sprigs fresh )
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon black pepper
  • 2 ½ cups chicken broth (or stock)
  • ⅔ cup heavy cream
  • 1 teaspoon cornstarch
  • 1 cup cheddar cheese (shredded)
  • ½ cup sour cream
  • 3 green onions (green tops sliced thinly)

Instruction

  • Cook bacon until crispy over medium-high heat. Remove from the pan reserving fat. Add onion to the reserved bacon fat and cook until it begins to soften.
  • Add potatoes, garlic, thyme leaves, onion, salt to taste, and black pepper to the slow cooker. Add chicken broth and stir to combine.
  • Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.
  • Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.
  • Combine cream and cornstarch. Add to the slow cooker along with cheese, sour cream, and half of the bacon.
  • Place the lid back on the slow cooker and let the soup warm through on high, about 15-20 minutes or until thickened.
  • Serve the soup topped with additional sour cream, cheese, green onions, and remaining bacon.