2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
Extra garnishes: shredded cheddar, crumbled bacon, green onions, fresh chives
Instructions:
Add the chopped bacon to a large skillet and cook over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease.
Add the diced onions to the hot bacon grease and cook for 5 minutes until translucent. Add the minced garlic and cook 1 minute more until fragrant.
Transfer the cooked bacon, onions, and garlic to a 6-qt slow cooker. Add the potatoes, broth, cream, thyme, salt, and pepper. Give everything a good stir.
Cover and cook on high for 4-6 hours or low for 6-8 hours, until the potatoes are very tender.
Use an immersion blender to puree the soup until mostly smooth and creamy. Or, you can transfer batches to a regular blender.
Taste and add any additional salt and pepper if needed. Ladle the soup into bowls and top with your desired garnishes.
Cooking Tips:
Leftover soup thickens up in the fridge. Add a splash of milk or cream when reheating to thin it out.
Cook the bacon until very crispy so it maintains texture even after hours in the slow cooker.
Let the soup cool slightly before blending so you don’t burn yourself.
For a shortcut, use frozen diced hash browns instead of chopping fresh potatoes.
For extra richness, stir in a cup or two of grated cheddar right after blending.
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