Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 4 tbsp unsalted butter
  • 2 cups sharp cheddar cheese, shredded
  • 6 slices thick-cut bacon, crisped and crumbled
  • 1/4 cup fresh chives, sliced

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and dried thyme into the slow cooker.
  2. Stir gently to ensure the potatoes are mostly submerged. Cover and cook on Low for 6 hours 20 minutes until potatoes are fork-tender.
  3. Using a potato masher or an immersion blender directly in the pot, mash approximately 50% of the potatoes to thicken the broth while leaving some chunks.
  4. Stir in the butter, whole milk, and sour cream.
  5. Let the soup heat through on the High setting for an additional 15–20 minutes.
  6. Stir in the shredded sharp cheddar cheese until melted. Serve topped with crumbled bacon and sliced chives.