Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried thyme
  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, melted
  • 6 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 2 stalks green onions, sliced

Instructions:

  1. Combine the cubed potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and thyme in the slow cooker. Stir to ensure potatoes are submerged.
  2. Cover and cook on High for 4 hours or Low for 8 hours until the potatoes are fork-tender.
  3. Use an immersion blender directly in the pot and pulse several times until the desired consistency is reached (rustic with chunks or completely smooth).
  4. Set the slow cooker to the Warm setting. Stir in the melted butter, heavy cream, and softened cream cheese. Whisk vigorously until the mixture is glossy and uniform.
  5. Serve hot topped with crumbled bacon, shredded cheddar cheese, and sliced green onions.