Ingredients8 slices bacon, chopped
1 large onion, minced
3 garlic cloves, minced
1 1/2 tsp minced fresh thyme (or 1/2 tsp dried)
2 Tbs all-purpose flour
4 cups low-sodium chicken broth
3 lbs Russet potatoes (about 6 medium), peeled and cut into 1/2-inch pieces
2 cups shredded sharp cheddar cheese, plus more for serving
1/2 cup heavy cream
1/2 cup sour cream
salt and pepper
sliced scallions, sliced
- Cook the bacon in a large over medium heat until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate and refrigerate until serving. Pour off all but about 2 tablespoons of the fat.
- Add the onion and cook over medium-high heat until softened and lightly browned, about 5 minutes. Add the garlic and thyme, and season with salt and pepper, cook for an additional minute or so. Add the flour, and allow to cook for a minute or so, whisking constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits from the bottom of the pan. Cook until the mixture is starting to thicken, then transfer to the slow cooker.
- Stir in the remaining 3 cups of broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper into the slow cooker. Cover and cook until the potatoes are tender, 6-8 hours on low (or 4 hours on high).
- Pour in the the cream and mash until partially smooth using a potato masher. Add the shredded cheddar cheese and sour cream. Stir to combine and let the soup sit until heated through, about 10 minutes.