Ingredients
Scale
- 4 cups diced Yukon Gold potatoes (about 2 lbs)
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tbsp butter
- ½ cup sour cream (for garnish)
- ¼ cup chopped fresh chives (for garnish)
- 4 slices bacon, cooked and crumbled (for garnish)
Instructions
- Place potatoes, onion, garlic, broth, milk, cream, salt, pepper, and thyme into the slow cooker. Stir to combine.
- Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until potatoes areVery tender.
- Stir in butter and sour cream until fully incorporated.
- Serve hot, topped with chives and bacon.
Notes
- For a thicker soup, mash some potatoes with a fork before adding the cream.
- Vegan option: Use coconut cream, cashew cream, and vegetable broth; omit bacon and use vegan sour cream.
- Do not boil after adding dairy to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Contains dairy, gluten-free
Nutrition
- Serving Size: 1 cup
- Calories: 298 Kcal
- Sugar: 6g
- Sodium: 412mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 61mg
