Kitchen Equipment You’ll Need
- Slow cooker
- Cutting board and knife
- Skillet (for bacon)
- Wooden spoon or ladle
- Measuring cups and spoons
- Immersion blender (optional)
Tips for Success
Use starchy potatoes like Russets for the best creamy texture. For maximum flavor, cook the bacon until really crisp before adding. If you prefer a smoother soup, blend some or all of it with an immersion blender. Add cream toward the end of cooking to avoid curdling.
Ingredients
6 medium Russet potatoes, peeled and diced
1 small onion, chopped
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 tablespoons butter
2 tablespoons all-purpose flour
Optional toppings: chives, extra cheese, sour cream
Directions
In the slow cooker, combine diced potatoes, onion, garlic, thyme, salt, pepper, and chicken broth. Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are very tender. In a small skillet, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Stir in the heavy cream and cook until slightly thickened. Add this cream mixture to the slow cooker and stir well. Add shredded cheese and stir until melted. For a smoother texture, blend part of the soup. Stir in crumbled bacon just before serving or use it as a topping.
Additional Tips or Variations
You can swap the heavy cream with half-and-half or whole milk for a lighter version. Add a handful of frozen corn or peas for extra color and sweetness. For a vegetarian option, skip the bacon and use vegetable broth, adding a smoky paprika for depth. This soup also pairs beautifully with warm bread or a crisp green salad.