Ingredients
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8 slices bacon
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½ onion, diced
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2 lbs red potatoes, peeled & diced
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3 garlic cloves, minced
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½ tsp dried thyme (or 2 sprigs fresh)
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1 tsp kosher salt (or to taste)
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½ tsp black pepper
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2½ cups chicken broth
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â…” cup heavy cream
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1 tsp cornstarch
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1 cup shredded cheddar cheese
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½ cup sour cream
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3 green onions, thinly sliced (green tops only)
Instructions
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Cook bacon in a skillet until crispy. Remove and set aside.
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In bacon fat, cook diced onion until soft.
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Add potatoes, garlic, thyme, onion, salt, pepper, and broth to the CrockPot.
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Cook on high for 4 hours or low for 6–8 hours, until potatoes are tender.
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Blend about half the soup with an immersion blender or mash slightly.
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Stir in cream mixed with cornstarch, cheese, sour cream, and half the bacon.
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Cover and cook on high for another 15–20 minutes until thickened.
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Serve with remaining bacon, extra cheese, sour cream, and green onions.
Notes
Prep Time: 20 minutes
Cook Time: 4 hours 40 minutes
Total Time: 5 hours
Servings: 6
Storage: Refrigerate up to 4 days or freeze up to 2 months