Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 cup chicken or vegetable broth, low sodium
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 8 oz full-fat cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 6 slices thick-cut bacon, cooked and crumbled
  • 3 tbsp fresh chives, sliced

Instructions:

  1. Put the cubed potatoes, diced onion, minced garlic, broth, salt, pepper, and thyme into the slow cooker.
  2. Stir the mixture well until the potatoes are submerged in the liquid.
  3. Cover the pot and cook on High for 4 hours until potatoes are fork tender.
  4. Use an immersion blender directly in the pot to pulse the soup. Stop while some chunks remain for a better bite.
  5. Stir in the softened cream cheese and heavy cream until the base is smooth.
  6. Fold in the shredded cheddar cheese and stir until completely melted.
  7. Ladle the soup into bowls.
  8. Top each serving with crumbled bacon and fresh chives.