- 8 slices of bacon
- 1 onion, minced
- 2 garlic cloves
- 1 sprig of thyme
- 2 Tablespoons flour
- 4 cups chicken broth
- 3 pounds (about 6 medium) russet potatoes, peeled
- 1–2 cups cheddar cheese, shredded, 4-8 oz., plus extra for serving
- 1/2 cup heavy cream
- salt, pepper
- chives, for garnishing
- Cut the bacon into small pieces, lardons. Cook over medium heat until golden and crisp.
- Set aside on a paper towel to drain and then store in a small container. You will use it later to garnish the soup. Drain all but 1 -2 Tablespoons of bacon grease.
- Add the onion, garlic and thyme, season with 1/4 teaspoon of salt and cook over medium heat until soft and slightly golden.
- Add the flour and cook for about 1 min.
- Add about 1 cup of broth and whisk to combine until the liquid is thickened. If you’re using a nonstick skillet, use a wooden spoon or a plastic whisk. You can use a regular whisk on a stainless steel or cast iron skillet.
- Add the remaining broth (or as much as will fit in your skillet) and bring to a boil. Pour it all into the slow cooker.
- Cut the potatoes into 1/2 inch cubes. Add the potatoes to the thickened broth into the slow cooker. Cover and cook for 4-6 hours on low.
- Remove 2 cups of cooked potatoes and some of the liquid and mash with a potato masher. Add to the soup along with the cream and the shredded cheese.
- Discard the thyme sprigs.
- Heat up the reserved bacon in the microwave or in a skillet until warm.
- Garnish soup with bacon, minced chives, shredded cheese and sour cream, optional.