Ingredients:

  • 5 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp dried thyme
  • 8 oz full fat cream cheese, cubed and softened
  • 1 cup heavy cream
  • 6 slices thick cut bacon, cooked and crumbled
  • 1.5 cups sharp cheddar cheese, shredded
  • 1 bunch fresh chives, sliced

Instructions:

  1. Peel 5 lbs Russet potatoes and dice into 1/2 inch cubes.
  2. Place potatoes, 1 diced yellow onion, and 3 minced garlic cloves into the slow cooker.
  3. Pour in 4 cups chicken broth until the potatoes are just barely submerged.
  4. Stir in 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp dried thyme.
  5. Cover and cook on Low for 6 hours until potatoes fall apart when touched with a fork.
  6. Cook 6 slices of bacon in a skillet until they are browned and shatter easily.
  7. Reserve the crumbled bacon for the final topping step.
  8. Add 8 oz softened, cubed cream cheese and 1 cup heavy cream to the pot.
  9. Stir vigorously for 2 minutes until the cream cheese is fully incorporated and velvety.
  10. Fold in 1.5 cups shredded sharp cheddar cheese and top with bacon and fresh chives before serving.