Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) heavy cream
  • 8 oz (225g) cream cheese, cubed
  • 1 cup (115g) shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled (optional)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste

Instructions:

  1. Chop the potatoes and onion, mince the garlic. Cook and crumble the bacon (if using).
  2. Add potatoes, onion, garlic, chicken broth, salt, and pepper to the slow cooker.
  3. Cook on low for 6-8 hours or on high for 3-4 hours, or until potatoes are very tender.
  4. Stir in the heavy cream and cream cheese. Continue cooking on low for 30 minutes, or until the cream cheese is melted and smooth.
  5. If desired, use a potato masher to slightly mash some of the potatoes for a thicker consistency.
  6. Stir in the shredded cheddar cheese until melted and well combined.
  7. Ladle into bowls. Garnish with crumbled bacon, chopped chives, and a dollop of sour cream, if desired.