Ingredients
- 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
Instructions
-
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.
Nutrition Facts
Calories: 389
Carbohydrates: 34g
Protein: 13g
Fat: 23g
Saturated Fat: 11g
Cholesterol: 61mg
Sodium: 376mg
Potassium: 836mg
Fiber: 2g
Sugar: 3g
Vitamin A: 530IU
Vitamin C: 12mg
Calcium: 203mg
Iron: 2mg