Ingredients:

  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 6 cups Russet potatoes (approx. 3 lbs), peeled and cubed into 1/2-inch pieces
  • 4 cups low-sodium chicken broth
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp smoked paprika
  • 8 oz full-fat cream cheese, cubed and softened
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 8 slices thick-cut bacon, fried until crispy and crumbled
  • 0.5 cup sour cream
  • 0.25 cup fresh chives, sliced

Instructions:

  1. In a large skillet over medium heat, sauté the diced onion in olive oil until translucent (about 5 minutes). Add minced garlic and cook for an additional 60 seconds until fragrant.
  2. Transfer the sautéed aromatics into a 6-quart crock pot. Add the cubed potatoes, chicken broth, salt, pepper, and smoked paprika.
  3. Cover and cook on High for 4 hours or Low for 7-8 hours until the potatoes are fork-tender.
  4. Once tender, use a potato masher to crush approximately 1/3 of the potatoes directly in the pot to thicken the base.
  5. Stir in the softened cream cheese and heavy cream. Cover and cook on High for another 20-30 minutes, stirring occasionally until the cream cheese is fully incorporated.
  6. Stir in the shredded cheddar cheese until melted. Adjust salt and pepper to taste.
  7. Ladle into bowls and top with crumbled bacon, a dollop of sour cream, and sliced chives.