Ingredients:

  • 5 lbs Russet Potatoes, peeled and cubed into 1-inch pieces
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups low sodium chicken bone broth
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 tsp dried thyme
  • 8 oz cream cheese, cubed and softened
  • 1 cup sharp cheddar cheese, freshly shredded
  • 0.5 cup full-fat sour cream
  • 0.5 cup heavy cream
  • 6 strips thick-cut bacon, cooked and crumbled
  • 3 green onions, thinly sliced

Instructions:

  1. Place the cubed Russet potatoes, diced yellow onion, minced garlic, salt, cracked black pepper, and dried thyme into a 6-quart or larger slow cooker.
  2. Pour the chicken bone broth over the potato mixture until the ingredients are just submerged. Do not overfill.
  3. Cover and cook on High for 4 hours or Low for 8 hours until the potatoes are fork-tender.
  4. Add the softened cream cheese, shredded cheddar cheese, sour cream, and heavy cream to the slow cooker. Stir until the cheeses are melted and the base is emulsified.
  5. Optional: Use a potato masher or immersion blender to reach your desired consistency, leaving some chunks for texture if preferred.
  6. Serve immediately, garnished with crumbled crispy bacon, sliced green onions, and additional shredded cheddar cheese.