Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 8 oz cream cheese, softened and cubed
  • ½ cup sour cream
  • ½ cup whole milk
  • 8 oz cooked bacon, crumbled
  • 2 cups sharp cheddar cheese, shredded

Instructions:

  1. Dice potatoes into uniform 1-inch cubes. Place potatoes, diced onion, minced garlic, broth, salt, pepper, and thyme into the slow cooker and stir gently to combine.
  2. Set the slow cooker to Low for 6 hours until potatoes are fork-tender.
  3. Use a potato masher directly in the pot to crush approximately one-third of the potatoes to thicken the base. Stir in the cubed cream cheese, sour cream, and milk until melted and smooth.
  4. Turn the slow cooker to the Warm setting. Fold in the shredded cheddar cheese and crumbled bacon, stirring gently until the cheese is melted.