Ingredients:

  • 4 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter, cubed
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 cup heavy cream
  • 8 oz cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar cheese
  • 6 strips bacon, cooked and crumbled
  • 2 stalks green onion, sliced
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, cubed butter, salt, pepper, and thyme into the slow cooker.
  2. Pour the chicken broth over the ingredients, ensuring the potatoes are mostly submerged, and stir gently to combine.
  3. Cover and cook on Low for 6 hours (or High for 3 hours) until potatoes are fork tender and soft.
  4. Use an immersion blender to blend approximately 1/3 of the Slowcooker Potato Soup directly in the pot to release natural starches for thickening.
  5. Stir in the softened cream cheese and heavy cream until the soup is smooth and velvety.
  6. Set the heat to low and stir in the shredded cheddar cheese until completely melted and incorporated.
  7. Fry your bacon in a skillet until crisp, then crumble it.
  8. Ladle the soup into bowls.
  9. Garnish with the crumbled bacon, sliced green onion, and chopped fresh parsley before serving.