Everyone's favorite comfort food soup in crockpot form! Hands-off and incredibly easy with 15 min prep work! That's it!
4.9 stars (48 ratings)
Ingredients
4slicesbacon, diced
2poundsrusset potatoes, peeled and chopped
3cupschicken stock
½onion, chopped
3clovesgarlic, minced
2sprigsfresh thyme
1tablespoonunsalted butter
1cupshredded cheddar cheese
⅔cupsour cream
½cupheavy cream
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Place potatoes into a 4-qt slow cooker. Stir in chicken stock, onion, garlic, thyme, butter and bacon until well combined.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender.
Using a potato masher, mash potatoes until desired consistency is reached. Stir in cheese, sour cream and heavy cream until smooth; season with salt and pepper, to taste.
Cover and cook on low heat until warmed through, stirring occasionally, about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed until desired consistency is reached.