Ingredients:

  • 4 oz Smoked Bacon or Pancetta, diced
  • 1 medium Yellow Onion, finely diced
  • 3 large Garlic Cloves, minced
  • 2 tbsp All-Purpose Flour
  • 4 lb Russet or Yukon Gold Potatoes, peeled and chopped into 1-inch cubes
  • 4 cups Low Sodium Chicken Stock
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 1 tsp Kosher Salt (to start)
  • 1/2 tsp Freshly Cracked Black Pepper
  • 4 oz Full-Fat Cream Cheese, cubed and softened
  • 1 cup Whole Milk or Half-and-Half
  • 1 cup Mature Cheddar Cheese, shredded, for garnish
  • 2 tbsp Fresh Chives or Spring Onions, chopped, for garnish

Instructions:

  1. Render the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon pieces with a slotted spoon and set them aside on paper towels, leaving 2 tablespoons of rendered fat in the skillet.
  2. Sauté Aromatics: Add the diced onion to the skillet and sauté for 5–7 minutes until translucent and softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Create a Roux: Sprinkle the flour over the onion mixture and stir constantly for 1 minute. This simple step helps the soup thicken beautifully later.
  4. Load the Crock Pot: Transfer the sautéed onion/flour mixture (and any remaining pan drippings) into the slow cooker. Add the chopped potatoes, chicken stock, thyme, bay leaf, salt, and pepper.
  5. Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours, or until the potatoes are fork-tender and beginning to fall apart.
  6. Discard Bay Leaf: Once cooked, retrieve and discard the bay leaf.
  7. Blend for Texture: Use an immersion blender to blend about half of the soup mixture, or use a potato masher right in the pot to mash 50-70% of the potatoes, leaving some chunky bits for texture.
  8. Incorporate Dairy: Reduce the slow cooker heat to the 'Keep Warm' setting or turn it off entirely. Stir in the cubed cream cheese until fully melted and smooth. Stir in the milk/half-and-half until thoroughly combined. Do not allow the soup to boil once the dairy is added, or it may curdle.
  9. Taste and Adjust: Taste the finished soup and adjust seasoning with extra salt, pepper, or a dash of hot sauce if desired.
  10. Serve: Ladle the soup into bowls. Top each serving generously with the reserved crispy bacon, a sprinkle of shredded cheddar cheese, and fresh chives. Serve immediately.