Directions
Prep the ingredients: Peel the potatoes if you prefer (I usually do for a creamier texture) and dice them into small, even cubes, about 1/2 inch. Finely dice the onion and mince the garlic. Cook the bacon in a skillet until crisp, then drain on paper towels and crumble. You can do this the night before and store everything in the fridge to make the morning easier.
Load the slow cooker: Add the diced potatoes, onion, garlic, chicken broth, salt, pepper, smoked paprika, and dried thyme (if using) to the slow cooker. Stir to combine, then dot the butter pieces over the top.
Cook the soup: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the potatoes are very tender and easily mashed with a fork.
Partially mash for texture: Once the potatoes are tender, use a potato masher or the back of a spoon to mash some of the potatoes directly in the slow cooker. Mash more for a thicker, creamier soup, or leave more chunks if you like a bit of texture. If you prefer it very smooth, you can use an immersion blender, but I like leaving some pieces of potato.
Add the creamy elements: Stir in the heavy cream (or half-and-half), shredded cheddar cheese, and sour cream until everything is melted and well combined. Add the crumbled bacon and green onions, reserving some for topping if you’d like. Taste and adjust seasoning with additional salt and pepper as needed.
Warm through: Cover and cook on LOW for another 15–20 minutes, just until the soup is heated through and slightly thickened. If the soup is too thick for your liking, stir in a bit more broth or a splash of milk until it reaches your desired consistency.
Serve and load it up: Ladle the soup into bowls and top with extra shredded cheddar, crumbled bacon, green onions or chives, and a dollop of sour cream. Serve hot with crusty bread or your favorite sides.
Variations & Tips
For a lighter version, swap the heavy cream for half-and-half or whole milk and use plain Greek yogurt instead of sour cream. You can also reduce the cheese slightly and skip the bacon, or use turkey bacon or Canadian bacon for a leaner option. If you’re vegetarian, use vegetable broth and leave out the bacon; to keep that smoky flavor, add a pinch of smoked paprika or a drop or two of liquid smoke. For extra veggies, stir in a couple of cups of chopped broccoli, cauliflower, or shredded carrots during the last hour of cooking so they stay tender but not mushy. If you like your soup extra thick and almost chowder-like, stir in 2–3 tablespoons of instant mashed potato flakes at the end to tighten it up quickly. On busy mornings, you can prep everything the night before—dice the potatoes and onion, cook the bacon, and measure out the cheese—then store it all in the fridge so you only have to dump, stir, and go before work. This soup also reheats well for lunches; just thin it with a splash of milk or broth when warming it up on the stove or in the microwave.
