Loaded Potato Soup

 

• 4 slices bacon, diced
• 2 pounds russet potatoes, peeled and chopped
• 3 cups chicken stock
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 tablespoon unsalted butter
• 1 cup shredded cheddar cheese
• 2/3 cup sour cream
• 1/2 cup heavy cream
• Kosher salt and freshly ground black pepper, to taste

1. Cook bacon in a skillet until crisp. Take out and Drain on paper towels 
2. 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.
3. 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.
4. 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