Ingredients:

  • 4 lbs Russet potatoes, peeled and diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 8 oz cream cheese, softened and cubed
  • ½ cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Place the diced potatoes, onion, and garlic in the bottom of the slow cooker.
  2. Pour in the chicken broth and add the salt, pepper, and bay leaf. Stir gently to ensure the potatoes are mostly submerged.
  3. Cover with the lid and cook on Low for 5 to 6 hours (or High for 3 hours) until the potatoes are fork-tender.
  4. Remove the bay leaf. Use an immersion blender to pulse the soup until it reaches your desired smoothness, leaving a few chunks for heartiness.
  5. Turn the slow cooker to Warm or off. Stir in the cubed cream cheese and heavy cream until fully melted and integrated.
  6. Fold in the shredded cheddar cheese until the soup is a uniform, creamy gold.
  7. Serve hot topped with cooked crumbled bacon and sliced fresh chives.