Crock Pot Potato Soup
8 pieces bacon ~ 2 lb. Yukon Gold potatoes, peeled and cubed
4 c. low-sodium chicken broth ~ 2 tsp. fresh thyme leaves ~ Kosher salt ~ Freshly ground black pepper ~ 1 1/2 c. milk ~ 1/4 c. all-purpose flour ~ 1/2 c. heavy cream ~ 1/2 c. sour cream ~ 1 1/2 c. shredded cheddar, plus more for serving ~ chives, for garnish.
Preparation: In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. When cool, crumble into pieces.
In a bowl of a Crock-Pot, combine potatoes, bacon, chicken broth, and thyme. Season with salt and pepper. Cover and cook until potatoes are tender, 4 to 6 hours on low or 2 to 3 hours on high.
Using a slotted spoon, remove about half of the potatoes from Crock-Pot. Using a potato masher, mash remaining potatoes in Crock-Pot. Add reserved potatoes back in.
In a large bowl, whisk together milk and flour. Add milk, heavy cream, sour cream, and cheese to Crock-Pot. Cover and cook on high 30 minutes more or until cheese is melty and everything is warmed through. Serve with more cheese and chives for garnish.