Loaded Baked Potato Soup

This delicious and filling soup is perfect for colder weather and rainy days, plus it is made in the crock pot which is perfect for days when I know I will have a lot going on.  There is a little prep work with cooking the bacon, chopping and sauteeing the onions, and prepping the potatoes, but it comes together quickly in the morning and then you don't have to worry about it until it is basically done 5 or 6 hours later.

INGREDIENTS

10 slices bacon, chopped
1 large onion, minced
3 garlic cloves, minced
1 1/2 teaspoons minced fresh thyme (or 1/2 tsp dried)
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
3 lbs Russet potatoes (about 6  medium or 4-5 of the really large ones), peeled and diced into 1/2-inch cubes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded sharp cheddar cheese (about 8 oz), plus more for serving
1/2 cup heavy cream
1/2 cup sour cream OR plain greek yogurt
Additional salt and pepper, to taste
Sliced scallions, minced

DIRECTIONS

In a large pan over medium heat, cook the bacon 5 to 7 minutes, until crispy, stirring occasionally with a wooden spoon.  Transfer to a paper towel-lined plate and refrigerate until serving.  Pour off all but 2 tablespoons of the rendered bacon fat.

Add the chopped onion and cook over medium-high heat until softened and slightly browned, about 8 minutes.  Add the garlic and thyme, and season with salt and pepper.  Cook an additional minute or so, until fragrant.  Stir in the flour and cook for 1 minutes, stirring constantly.  Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits from the bottom of the pan.  Cook until the mixture begins to thicken, about 1-2 minutes, then transfer to the slow cooker.

Stir in the remaining 3 cups of  broth, potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper into the slow cooker.  Cover and cook until the potatoes are tender, 4 to 6 hours on low.  

Transfer 3 cups of cooked potatoes to a medium bowl with the cream and mash until smooth using a potato masher.  Return the potatoes to the slow cooker, along with the shredded cheddar cheese and sour cream.  Stir to combine and let the soup sit until heated all the way through, about 10 minutes.

When ready to serve, microwave the bacon for about 30 seconds, just until it is reheated and crispy.  Season the soup with salt and pepper, to taste.  Ladle soup into individual bowls and top with bacon, shredded cheese, and scallions, then serve.

Recipe slightly adapted from Pink Parsley.; originally from Slow Cooker Revolution (the America's Test Kitchen book of crockpot recipes).