Ingredients:

  • 6 large russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheddar cheese, plus extra for serving
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Optional: 4 strips of cooked bacon, crumbled for garnish

Instructions:

  1. Peel and dice the potatoes. Chop the onion and mince the garlic.
  2. In the slow cooker, add diced potatoes, chopped onion, minced garlic, broth, salt, pepper, thyme, and parsley.
  3. Cover and cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender.
  4. Using a potato masher or fork, mash some of the potatoes in the slow cooker for a thicker texture.
  5. Stir in the heavy cream and shredded cheddar cheese until melted and well combined.
  6. Ladle into bowls and garnish with extra cheese, crumbled bacon, and parsley if desired.