Slow Cooker Cheesy Potato Soup

Ingredients

• 6 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 4 slices bacon, cooked and crumbled
• 3 cups chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 4 oz cream cheese, softened (optional, for extra creaminess)

Instructions

1. Prepare the ingredients: Peel and dice the potatoes, chop the onion, and cook the bacon until crispy. Crumble the bacon into small pieces.
2. Add to the slow cooker: Place the potatoes, onion, chicken broth, condensed cream of chicken soup, garlic powder, thyme, salt, and black pepper into the slow cooker. Stir gently to combine.
3. Slow cook: Cook on LOW for 6-7 hours or HIGH for 3-4 hours, covered, until the potatoes are fork-tender.
4. Stir in 112 cups of shredded cheddar cheese, heavy cream, butter, and cream cheese (if using) to make it smooth. Until the cheese is melted and the soup is creamy, stir.
5. Bacon: Add most of the crumbled bacon, reserving a small portion for garnish. Continue cooking for 15-20 minutes on low.

Serve: Put the hot soup in bowls. Top with the crispy bacon and the cheddar cheese that is left.

Before adding the cheese and cream, mash some potato chunks directly in the slow cooker to create a thicker soup.

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