Ingredients
Scale
- 4 cups peeled & diced russet or Yukon Gold potatoes (½” cubes)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- 1 (8 oz) package cream cheese, cubed
- ½ cup sour cream
- 1½ cups shredded sharp cheddar cheese
- 6 slices bacon, cooked crispy & crumbled (reserve 1 tbsp drippings)
- ½ tsp dried thyme
- Salt & black pepper to taste
For garnish:
- Extra crumbled bacon
- Shredded cheddar
- Sliced green onions or chives
- Hot sauce or crusty bread
Instructions
- Prep: Lightly grease a 4–6 quart slow cooker.
- Combine base: Add potatoes, onion, garlic, chicken broth, thyme, salt, and pepper. Stir in reserved bacon drippings (optional, for depth).
- Cook:
- Low: 6–7 hours
- High: 3–4 hours
Until potatoes are very tender.
- Mash (optional): For creamy texture, use a potato masher or immersion blender to partially purée—leave some chunks for heartiness.
- Add dairy: Stir in cream cheese, sour cream, and cheddar until melted and smooth.
- Finish: Fold in most of the bacon (reserve some for topping).
- Serve hot, garnished with extra cheese, bacon, and green onions.
💡 Pro Tips:
– For extra richness, stir in 2 tbsp butter at the end.
– Make it dairy-free: use plant-based cream cheese, sour cream, and cheese shreds.
– Add 1 cup corn or roasted broccoli for veggie boost!
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 3–7 hr | Total Time: 3 hr 10 min
Servings: 6 | Calories: 320 | Net Carbs: 22g | Fats: 20g | Protein: 16g
Servings: 6 | Calories: 320 | Net Carbs: 22g | Fats: 20g | Protein: 16g