Ingredients
8slicesbacon
½onion,diced
2lbred potatoes,peeled and diced
2garlic cloves,minced
½tspdried thyme,or 2 fresh sprigs
½tspblack pepper
2½cupschicken broth,or stock
⅔cupheavy cream
1tspcornstarch
1cupcheddar cheese,shredded
½cupsour cream
3green onions,tops sliced thinly
Preparation
Cook the bacon until crispy over medium-high heat. Remove from the pan, and reserve the fat.
Add the onion to the reserved bacon fat, then cook until tender.
Add the potatoes, garlic, thyme leaves, onion, salt to taste, and black pepper.
Add the chicken broth and stir to combine.
Place the lid on the slow cooker, then cook on High for 4 hours or 6 to 8 hours on Low, or until the potatoes are fork-tender.
Once softened, use an immersion blender to blend about half of the soup, then slightly mash the remaining potatoes.
Combine the cream and cornstarch in a bowl, then add them to the slow cooker along with cheese, sour cream, and half of the bacon.
Place the lid back on the slow cooker, then let the soup warm through on High for 15 to 20 minutes or until thickened.
Serve the soup topped with green onions and remaining bacon, and enjoy!
