Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cups chicken broth, low sodium
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter, cubed
  • 1 cup heavy cream
  • 8 oz cream cheese, softened and cubed
  • 1/4 cup fresh parsley, chopped
  • 6 slices bacon, cooked and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 3 stalks green onions, sliced

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, salt, pepper, and butter cubes into the slow cooker. Pour the chicken broth over the top, ensuring potatoes are mostly submerged.
  2. Cover with the lid and cook on Low for 6 hours until potatoes are fork-tender.
  3. Switch the slow cooker to the Warm setting. Use a potato masher or immersion blender to partially mash approximately 30-50% of the potatoes to create a velvety thickness.
  4. Gently stir in the softened cream cheese and heavy cream until completely melted and the soup is silky.
  5. Stir in the fresh parsley and serve topped with crumbled bacon, shredded cheddar cheese, and sliced green onions.