Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120g) butter, unsalted
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional garnishes: Shredded cheddar cheese, crispy bacon bits, sliced green onions, sour cream or Greek yogurt

Instructions:

  1. Chop potatoes and onion. Mince garlic.
  2. Add potatoes, onion, garlic, chicken broth, butter, thyme, salt, and pepper to the slow cooker.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until potatoes are very tender.
  4. Stir in the heavy cream (or half-and-half).
  5. Use a potato masher for a chunkier soup, or an immersion blender for a smooth and creamy texture.
  6. Season with additional salt and pepper to taste.
  7. Ladle into bowls and garnish with your favourite toppings.