Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 8 oz bacon, cooked and crumbled
  • ¼ cup fresh chives, sliced

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, broth, thyme, salt, and pepper into the slow cooker. Stir once to combine.
  2. Cover and cook on High for 4 hours (or Low for 7-8 hours), until the potatoes are fork-tender.
  3. Use an immersion blender directly in the pot and pulse 3-4 times to blend a portion of the potatoes to thicken the base while maintaining some chunks.
  4. Reduce heat to low. Stir in the cubed cream cheese and heavy cream continuously for 5-10 minutes until fully incorporated and glossy.
  5. Fold in the shredded cheddar cheese until melted and smooth.
  6. Serve hot topped with cooked crumbled bacon and sliced fresh chives.