Ingredients:

  • 8 oz (225 g) Smoked Streaky Bacon (or Pancetta), cubed or diced
  • 1 large Yellow Onion, finely chopped
  • 4 Garlic Cloves, minced
  • 1 tsp Dried Thyme
  • 2 Bay Leaves, whole
  • 6 cups (1.4 Litres) Unsalted Chicken Stock (or Vegetable Stock)
  • 5 lbs (1.1 kg) Russet or Yukon Gold Potatoes, peeled and cut into 1-inch cubes
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 4 oz (115 g) Cream Cheese, full fat, softened and cubed
  • 1 cup (240 mL) Double Cream (Heavy Cream)
  • 1 cup (115 g) Sharp Cheddar Cheese, freshly shredded
  • 2 tbsp Fresh Chives, finely chopped (for garnish)
  • Extra Bacon Bits (for garnish)

Instructions:

  1. Render the Bacon: In a large skillet, cook the cubed bacon or pancetta over medium-high heat until crisp. Remove the bacon pieces with a slotted spoon and reserve for later. Keep 1-2 tablespoons of the rendered fat in the skillet.
  2. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the bacon fat and cook until softened and translucent (about 5 minutes). Stir in the minced garlic and dried thyme; cook for one minute until fragrant.
  3. Transfer: Scrape the sautéed onion and garlic mixture (along with the residual fat) directly into the slow cooker basin.
  4. Load the Crockpot: Add the cubed potatoes, chicken stock, salt, pepper, and bay leaves to the slow cooker basin. Stir briefly to combine.
  5. Set and Forget: Cover the crockpot. Cook on Low for 6-8 hours (preferred method) or High for 3-4 hours, until the potatoes are completely fork-tender and beginning to break apart easily.
  6. Prep for Texture: Once cooked, remove and discard the bay leaves.
  7. Partial Mash: Using a sturdy potato masher or a whisk, mash about 1/3 to 1/2 of the potatoes directly in the slow cooker. This releases starch and creates a natural, hearty thickness.
  8. Incorporate Dairy: Add the softened/cubed cream cheese and the heavy cream to the soup. Stir gently but thoroughly until the cream cheese has completely melted and incorporated, creating a rich, uniform liquid.
  9. Melt the Cheese: Stir in the shredded cheddar cheese until smooth and fully melted. Check and adjust seasoning (salt and pepper) one final time.
  10. Garnish: Ladle the soup into bowls. Top each serving generously with the reserved crisp bacon bits and freshly chopped chives. Serve immediately.