Creamy and comforting slow cooker potato soup perfect for cozy nights.

Scale

6 medium russet potatoes, peeled and diced

1 small onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream (or half-and-half)

4 slices cooked bacon, crumbled

1 cup shredded cheddar cheese

2 tbsp butter

1 tsp salt

½ tsp black pepper

½ tsp dried thyme

Optional: sliced green onions, extra cheese, extra bacon

Cook Mode Prevent your screen from going dark

1. Add potatoes, onion, garlic, broth, butter, salt, pepper, and thyme to slow cooker.

2. Cook on low 7–8 hours or high 4–5 hours.

3. Mash or blend part of the soup for creaminess.

4. Stir in cream, cheese, and bacon.

5. Serve with toppings.

Swap heavy cream with evaporated milk for a lighter option. Store leftovers in fridge up to 4 days.