Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 4 slices bacon, cooked and crumbled
  • 1 tablespoon bacon fat
  • 1 cup whole milk
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese

Instructions:

  1. Cook bacon in a skillet until crispy. Remove and crumble, reserving bacon fat.
  2. In the same skillet with reserved bacon fat, sauté onion and celery until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Add potatoes, sautéed onion/celery/garlic mixture, chicken broth, thyme, salt, and pepper to the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are very tender.
  5. Using a potato masher or immersion blender, mash some of the potatoes to desired consistency.
  6. Stir in milk and softened cream cheese until smooth and well combined.
  7. Stir in cheddar cheese until melted and creamy.
  8. Stir in about ¾ of the crumbled bacon, reserving some for topping.
  9. Ladle into bowls and garnish with remaining bacon, additional cheddar cheese, sour cream/yogurt, and chives/green onions, if desired. Serve crock pot potato soup hot.