- 8 slices bacon
- ½ onion diced
- 2 pounds red potatoes peeled and diced
- 2 cloves garlic minced
- ½ teaspoon dried thyme or 2 sprigs fresh
- ½ teaspoon black pepper
- 2 ½ cups chicken broth or stock
- ⅔ cup heavy cream
- 1 teaspoon cornstarch
- 1 cup cheddar cheese shredded
- ½ cup sour cream
- 3 green onions green tops sliced thinly
Cook bacon until crispy over medium-high heat. Remove from the pan reserving fat. Add onion to the reserved bacon fat and cook until tender.
Add potatoes, garlic, thyme leaves, onion, salt to taste, black pepper. Add chicken broth and stir to combine.
Place the lid on the slow cooker and cook on high for 4 hours (or 6-8 hours on low) or until the potatoes are fork-tender.
Once softened, use an immersion blender to blend about half of the soup and slightly mash the remaining potatoes. The more you mash, the thicker the soup will be.
Combine cream and cornstarch. Add to the slow cooker along with cheese, sour cream, and half of the bacon.
Place the lid back on the slow cooker and let the soup warm through on high, about 15-20 minutes or until thickened.
Serve the soup topped with green onions and remaining bacon.
Saturated Fat: 11g
Vitamin A: 530IU
Vitamin C: 12mg