Ingredients:

  • 5 lbs Yukon Gold Potatoes, peeled and cubed
  • 1 medium (150g) Yellow Onion, finely diced
  • 4 cloves (20g) Garlic, minced
  • 4 cups (950ml) Chicken Broth
  • 1 tsp (5g) Salt
  • ½ tsp (2g) Black Pepper
  • 1 tsp (2g) Dried Thyme
  • 8 oz (225g) Cream Cheese, softened and cubed
  • 1 cup (240ml) Heavy Cream
  • 2 cups (225g) Sharp Cheddar Cheese, freshly shredded
  • 8 oz (225g) Bacon, cooked until crisp and crumbled
  • ¼ cup (15g) Green Onions, thinly sliced

Instructions:

  1. Add the cubed potatoes, diced onion, minced garlic, chicken broth, salt, pepper, and thyme to the slow cooker.
  2. Cover with the lid and cook on Low for 6 hours (or High for 3-4 hours) until potatoes are fork-tender.
  3. Use a potato masher directly in the pot to crush about 1/3 of the potatoes to thicken the broth, or use an immersion blender for 30 seconds for a smoother texture.
  4. Stir in the softened cream cheese, heavy cream, and shredded cheddar cheese until fully melted and incorporated.
  5. Serve hot and garnish with crumbled cooked bacon and sliced green onions.