Ingredients:

  • 3 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 32 oz low-sodium chicken broth
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp smoked paprika
  • 8 oz cream cheese, cubed and softened
  • 1 cup heavy cream
  • 0.5 cup full-fat sour cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 8 slices thick-cut bacon, fried and crumbled
  • 0.25 cup fresh chives, sliced

Instructions:

  1. Combine the diced potatoes, yellow onion, minced garlic, salt, black pepper, smoked paprika, and chicken broth in a 6-quart slow cooker.
  2. Cover and cook on Low for 6 hours (or High for 4 hours) until the potatoes are tender and easily pierced with a fork.
  3. Using a manual potato masher, crush approximately 30% of the potatoes directly in the pot to thicken the base while leaving some chunks for texture.
  4. In a separate small bowl, whisk the softened cream cheese and sour cream together. Slowly whisk in a ladle of the hot soup liquid to temper the dairy, preventing clumping.
  5. Stir the tempered dairy mixture, heavy cream, and 1.5 cups of the shredded cheddar cheese into the slow cooker.
  6. Cover and cook for an additional 15–20 minutes until the cheese is fully melted and the soup is velvety.
  7. Serve hot, topped with the crumbled bacon, remaining shredded cheddar, and fresh chives.