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