Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed
  • 1 cup yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter, cubed
  • 2 cups whole milk
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup cooked bacon, crumbled
  • 1/4 cup green onions, sliced

Instructions:

  1. Cube the potatoes into uniform 1 inch pieces. Note: Uniform size ensures they all soften at the same time
  2. Add potatoes, onions, carrots, celery, garlic, chicken broth, thyme, salt, and pepper into the slow cooker and stir to combine.
  3. Cover and cook on Low for 6 hours 30 mins until potatoes and carrots are fork tender.
  4. Stir in the cubed butter. Note: The butter helps emulsify the final dairy additions
  5. Use an immersion blender or potato masher to crush approximately 30% of the potatoes directly in the pot to thicken the soup.
  6. Stir in the whole milk, sour cream, and shredded cheddar cheese.
  7. Heat on low for an additional 20-30 minutes until the cheese is fully melted and the soup is steaming.
  8. Serve hot, garnished with crumbled cooked bacon and sliced green onions.