Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream (double cream)
  • 4 oz cream cheese, cubed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 4 slices bacon, cooked and crumbled (optional)
  • 2 tablespoons chopped fresh chives or green onions (for garnish)
  • Optional toppings: shredded cheddar cheese, sour cream, hot sauce

Instructions:

  1. Peel and cube the potatoes. Chop the onion and mince the garlic.
  2. Add potatoes, onion, garlic, chicken broth, thyme, salt, and pepper to the crock-pot.
  3. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender.
  4. Stir in the cream cheese until melted. Then stir in the heavy cream.
  5. For a smoother soup, use an immersion blender to blend until desired consistency. Alternatively, carefully transfer batches to a regular blender and blend until smooth (be careful with hot liquids!). Return to the crock-pot.
  6. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with crumbled bacon and chives. Offer optional toppings.