Instructions
1. In the bowl of a slow cooker, combine diced potatoes, chopped onion, minced garlic, chicken broth, thyme, salt, and pepper.
2. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the potatoes are very tender.
3. In a small bowl, whisk together milk and cornstarch until smooth. Add this mixture, along with the heavy cream, to the slow cooker.
4. Stir in butter and shredded cheddar cheese. Continue cooking on high for 20–30 minutes, until the soup thickens slightly and the cheese is melted.
5. Use a potato masher or immersion blender to mash some of the potatoes directly in the slow cooker to create a creamier texture, while still keeping some chunks for a hearty bite.
6. Stir in half of the cooked beef bacon pieces.
7. Ladle soup into bowls and top with remaining bacon and sliced green onions. Serve hot with crusty bread or soft dinner rolls.
Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes
Kcal: 385 kcal | Servings: 6 servings
