Ingredients:

  • 8 ounces thick-cut smoked bacon, diced
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 lbs Russet (or baking) potatoes, peeled and diced into 1-inch chunks
  • 6 cups chicken or vegetable stock (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1 large bay leaf
  • 1/2 teaspoon black pepper, freshly cracked
  • Salt, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 ounces full-fat cream cheese, softened
  • 1 cup whole milk or half-and-half
  • 1 cup sharp Cheddar cheese, grated (for garnish)
  • 1/2 cup sour cream or Crème Fraîche (for garnish)
  • 2 tablespoons fresh chives, chopped (for garnish)

Instructions:

  1. Render the Bacon: In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel (reserve some for topping). Reserve 1-2 tablespoons of the rendered fat in the skillet.
  2. Sauté Aromatics: Add the diced onion to the skillet with the reserved bacon fat. Cook for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Load the Slow Cooker: Transfer the sautéed aromatics (and the reserved bacon fat) to the slow cooker bowl. Add the diced potatoes, chicken stock, dried thyme, bay leaf, pepper, and a small pinch of salt.
  4. Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours, until the potatoes are completely tender and break apart easily with a spoon.
  5. Remove Aromatics: Once cooked, retrieve and discard the bay leaf.
  6. Create Body: Using a potato masher, gently mash about half to two-thirds of the potatoes directly in the slow cooker bowl. This releases starch and creates a thick, rustic body for the soup. Avoid over-blending; some chunks are desirable.
  7. Make the Thickener (Roux/Slurry): In a separate small saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the 2 tablespoons of flour and cook for 1 minute (this is the roux). Pour in the milk or half-and-half slowly, whisking continuously until the mixture is smooth and slightly thickened.
  8. Finish the Soup: Stir the softened cream cheese and the prepared roux/slurry into the hot soup until the cream cheese is fully melted and incorporated. The soup should thicken noticeably.
  9. Taste and Adjust: Taste the soup and adjust the seasoning (salt and pepper) as needed.
  10. Ladle and Garnish: Ladle the hot soup into bowls. Garnish generously with grated Cheddar cheese, a dollop of sour cream or crème fraîche, chopped chives, and the reserved crispy bacon bits.