Ingredients:

  • 3 lbs Russet and Yukon Gold potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup half-and-half
  • 1 cup sharp cheddar cheese, shredded
  • 6 strips bacon, cooked and crumbled
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Place the cubed potatoes, diced onion, minced garlic, broth, salt, pepper, and smoked paprika into the slow cooker and stir well.
  2. Cover and cook on Low for 6 hours (or High for 3 hours) until potatoes are fork-tender.
  3. Use an immersion blender to pulse 3-4 times, or a potato masher to crush about one-third of the vegetables until the broth is thick and opaque.
  4. Stir in the cubed cream cheese and half-and-half. Set the slow cooker to High for 20-30 minutes, stirring occasionally until the cream cheese is completely melted.
  5. Fold in the shredded cheddar cheese until just melted.
  6. Serve hot topped with crumbled bacon and sliced chives.