A rich and creamy soup featuring tender potatoes, crispy bacon, and melted cheese, perfect for any cold day.
20 Minutes
280 Minutes
300 Minutes
Ingredients
Instructions
Cook bacon until crispy, set aside, and reserve the fat.
Sauté onion in bacon fat until softened.
In slow cooker, combine potatoes, garlic, thyme, salt, pepper, and chicken broth.
Cook on high for 4 hours or low for 6-8 hours until potatoes are tender.
Blend half the soup mixture with an immersion blender.
Mix heavy cream with cornstarch, add to the slow cooker with cheese, sour cream, and bacon.
Heat through on high for 15-20 minutes until thickened.
Notes
- Rich and creamy potato soup cooked slowly for perfect melding of flavors, topped with crispy bacon and melty cheese.