# What You Need:
→ Vegetables
01 - 6 medium russet potatoes, peeled and diced
02 - 1 small onion, diced
03 - 3 cloves garlic, minced
04 - 2 green onions, chopped (for garnish)
→ Broth & Seasonings
05 - 4 cups chicken broth (or vegetable broth for vegetarian)
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon dried thyme
→ Dairy
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup sour cream
11 - 1/2 cup heavy cream
12 - 4 ounces cream cheese, softened
→ Proteins & Toppings
13 - 1 cup cooked bacon, crumbled (omit or substitute vegetarian bacon for vegetarian option)
# How To Make It:
01 - Add diced potatoes, onion, garlic, chicken broth, salt, pepper, and dried thyme to the slow cooker and stir thoroughly.
02 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until potatoes are fork-tender.
03 - Mash some potatoes directly in the pot using a potato masher or immersion blender to achieve desired thickness.
04 - Stir softened cream cheese, shredded cheddar, sour cream, and heavy cream into the soup until smooth and creamy.
05 - Taste and adjust seasoning if necessary.
06 - Ladle soup into bowls and garnish each serving with crumbled bacon and chopped green onions. Serve hot.
