Ingredients
Scale
- 4 lbs russet potatoes, peeled and diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup half-and-half
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 lb bacon, cooked and crumbled (optional)
- Sour cream and chopped chives, for garnish
Instructions
- Place potatoes, onion, and garlic in a slow cooker.
- Pour in chicken broth, heavy cream, and half-and-half. Season with salt, pepper, and thyme.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are very tender.
- Use an immersion blender to partially puree the soup (optional—leave some chunks for texture).
- Serve hot, garnished with crumbled bacon, sour cream, and fresh chives.
Notes
- For a lighter version, substitute half-and-half with whole milk and reduce cream.
- Dairy-free option: Use coconut cream and vegetable broth.
- Vegetarian: Skip bacon and use veggie broth; top with toasted sunflower seeds for crunch.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1½ cups
- Calories: 485 Kcal
- Sugar: 5g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg
