Ingredients:

  • 3 lbs Russet Potatoes, peeled and cubed into ½ inch pieces
  • 4 cups low sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 oz cream cheese, softened and cubed
  • ½ cup full fat sour cream
  • ½ cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 8 strips bacon, cooked crisp and crumbled
  • 3 stalks green onions, sliced

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, butter, salt, and pepper into the slow cooker.
  2. Pour in the chicken broth, cover, and cook on High for 4 hours or Low for 8 hours until potatoes are fork-tender.
  3. Use an immersion blender to pulse the soup 3-4 times to create a creamy base while leaving some chunky potato pieces, or mash a few potatoes against the side of the pot.
  4. Stir in the softened cream cheese, sour cream, and milk until the cheese is fully melted and the soup is ivory-white.
  5. Fold in the shredded cheddar cheese and half of the crumbled bacon.
  6. Let the soup sit on the 'Warm' setting for 10-15 minutes until the cheese is completely incorporated.
  7. Ladle the soup into bowls and garnish each serving with the remaining crumbled bacon and sliced green onions.