Ingredients:

  • 4 lbs Russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 6 strips bacon, cooked and crumbled
  • 2 tbsp fresh chives, sliced
  • 1/2 cup sour cream

Instructions:

  1. Peel the potatoes and dice them into uniform 1-inch cubes. Place the potatoes, carrots, onion, and garlic in the bottom of the slow cooker.
  2. Pour in the chicken broth and stir in the thyme, salt, and pepper.
  3. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the potatoes are fork-tender and the edges are beginning to soften.
  4. Using an immersion blender, pulse the soup several times, leaving about 20% of the potatoes chunky to maintain texture.
  5. Stir in the cubed cream cheese and heavy cream. Once melted and velvety, fold in the shredded cheddar cheese until melted.
  6. Remove from heat immediately and serve topped with crumbled bacon, sliced chives, and a dollop of sour cream.