Ingredients:

  • 6 medium russet potatoes, peeled and cubed (approximately 1.36 kg / 3 lbs)
  • 6 cups low-sodium chicken broth (approximately 1.4 liters / 56 fl oz)
  • 1 medium yellow onion, chopped (approximately 150g / 5 oz)
  • 4 cloves garlic, minced (approximately 12g / 0.4 oz)
  • 1 teaspoon dried thyme (approximately 2.5 ml / 0.08 fl oz)
  • 1/2 teaspoon black pepper (approximately 1.25 ml / 0.04 fl oz)
  • 1/4 teaspoon salt (approximately 0.6 ml / 0.02 fl oz) (adjust to taste later)
  • 8 slices bacon, cooked and crumbled (approximately 115g / 4 oz) - reserve 2 tablespoons of bacon grease
  • 1 cup heavy cream (approximately 240 ml / 8 fl oz)
  • 1 cup shredded cheddar cheese (approximately 115g / 4 oz) (Optional)
  • 1/2 cup sour cream (approximately 120 ml / 4 fl oz) (Optional)
  • 2 green onions, thinly sliced (approximately 30g / 1 oz) (Optional)

Instructions:

  1. Cook bacon in a skillet until crisp. Remove bacon and set aside to cool, reserving 2 tablespoons of bacon grease in the skillet. Once cooled, crumble the bacon.
  2. Sauté chopped onion in the reserved bacon grease in the skillet until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. (This step enhances the flavor but can be skipped for a true dump-and-go approach).
  3. In the crock-pot, combine cubed potatoes, chicken broth, sautéed onion and garlic (or raw onion and garlic), thyme, pepper, and salt.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are very tender and easily pierced with a fork.
  5. Using a potato masher or an immersion blender, partially mash the potatoes for a creamier consistency. Leave some chunks for texture.
  6. Stir in heavy cream and crumbled bacon (reserve some for garnish).
  7. Ladle soup into bowls. Top with shredded cheddar cheese, sour cream, and green onions, if desired. Serve immediately.