Ingredients:

  • 6 medium russet potatoes (about 3 pounds/1.36 kg), peeled and cubed
  • 4 cups (950 ml) chicken broth (low sodium preferred)
  • 1 cup (240 ml) milk (any percentage, or non-dairy substitute)
  • 8 ounces (225 g) cream cheese, softened
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 slices bacon, cooked until crispy and crumbled (or 1/2 cup bacon bits)
  • 2 tablespoons unsalted butter (28 g)
  • 1 teaspoon salt (5 g), or to taste
  • 1/2 teaspoon black pepper (2.5 g), or to taste
  • 1 cup (115 g) shredded cheddar cheese
  • 1/2 cup (60 g) sour cream or plain Greek yogurt
  • 1/4 cup chopped fresh chives

Instructions:

  1. Peel and cube the potatoes. Chop the onion and garlic. Cook the bacon until crispy and crumble.
  2. Melt butter in the skillet. Sauté onion and garlic until softened and fragrant. (This adds depth of flavour).
  3. Add potatoes, chicken broth, sautéed onion/garlic mixture (if using), salt, and pepper to the slow cooker.
  4. Cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are very tender.
  5. Using a potato masher or immersion blender, partially mash or blend the soup to your desired consistency. Leave some chunks for texture!
  6. Stir in milk and softened cream cheese until melted and smooth.
  7. Stir in most of the crumbled bacon (reserve some for topping) and half of the shredded cheddar.
  8. Ladle the soup into bowls and top with remaining cheddar cheese, reserved bacon, sour cream (or Greek yogurt), and chopped chives.