# 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 (optional or substitute for vegetarian)
# Directions:
01 - Add diced potatoes, onion, garlic, chicken broth, salt, pepper, and dried thyme to the slow cooker. Stir to blend evenly.
02 - Cover and cook on LOW setting for 6 to 7 hours or on HIGH setting for 3 to 4 hours until potatoes are tender.
03 - Use a potato masher or immersion blender to partially mash the potatoes directly in the pot, achieving the desired thickness.
04 - Stir in softened cream cheese, shredded cheddar, sour cream, and heavy cream until fully combined and creamy.
05 - Taste the soup and adjust seasoning as needed with additional salt or pepper.
06 - Ladle soup into bowls and garnish each serving with crumbled bacon and chopped green onions. Serve hot.
