# Components:
→ Vegetables
01 - 6 medium russet potatoes, peeled and diced
02 - 1 small onion, diced
03 - 3 cloves garlic, minced
04 - 2 green onions, chopped (for garnish)
→ Broth & Seasonings
05 - 4 cups chicken broth (or vegetable broth for vegetarian)
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon dried thyme
→ Dairy
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup sour cream
11 - 1/2 cup heavy cream
12 - 4 ounces cream cheese, softened
→ Proteins & Toppings
13 - 1 cup cooked bacon, crumbled (omit or use vegetarian bacon for vegetarian option)
# Directions:
01 - Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, and dried thyme to the slow cooker. Stir well to combine.
02 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until potatoes are fork-tender.
03 - Use a potato masher or immersion blender to mash some of the potatoes in the pot, thickening the soup to the desired consistency.
04 - Stir in softened cream cheese, shredded cheddar cheese, sour cream, and heavy cream until the mixture is smooth and creamy.
05 - Taste the soup and adjust salt and pepper if necessary.
06 - Ladle soup into bowls and garnish each with crumbled bacon and chopped green onions. Serve hot, preferably with crusty bread.
