Ingredients:

  • 6 slices bacon, cooked and crumbled (US: about 6 slices, Metric: 170g)
  • 1 large onion, chopped (US: 1 large, Metric: about 200g)
  • 2 cloves garlic, minced (US: 2 cloves, Metric: about 6g)
  • 5 lbs Russet potatoes, peeled and cubed (US: 5 lbs, Metric: 2.2kg)
  • 4 cups chicken broth (low sodium preferred) (US: 4 cups, Metric: 950ml)
  • 1 teaspoon dried thyme (US: 1 tsp, Metric: 2g)
  • 1/2 teaspoon salt (or to taste) (US: 1/2 tsp, Metric: 3g)
  • 1/4 teaspoon black pepper (or to taste) (US: 1/4 tsp, Metric: 1g)
  • 1 cup heavy cream (US: 1 cup, Metric: 240ml)
  • 4 ounces cream cheese, softened (US: 4 oz, Metric: 113g)
  • Shredded cheddar cheese (optional)
  • Chopped green onions (optional)
  • Sour cream or Greek yogurt (optional)

Instructions:

  1. Fry bacon in a skillet until crispy. Remove, drain on paper towels, and crumble. Reserve some bacon grease (about 1 tablespoon).
  2. In the same skillet with reserved bacon grease (or olive oil), sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Add cubed potatoes, sautéed onion and garlic (or raw onion and garlic), chicken broth, thyme, salt, and pepper to the slow cooker.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until potatoes are very tender.
  5. Use a potato masher or an immersion blender to partially mash the potatoes to your desired consistency. If using an immersion blender, be careful not to over-blend – a little chunkiness is good!
  6. Stir in heavy cream and softened cream cheese until well combined and the soup is creamy.
  7. Stir in most of the crumbled bacon (reserving some for garnish).
  8. Taste and adjust seasoning as needed. Ladle into bowls and garnish with shredded cheddar cheese, green onions, sour cream, and the remaining bacon. Enjoy your homemade crockpot potato soup!