Slow cooker loaded baked potato soup

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To achieve the ideal creamy and silky texture use red potatoes as they are less starchy. For the base of the soup cook bacon until crispy and reserving some for garnish. The easiest way to purée this soup is with an immersion blender. If using a standard blender, let the soup cool for 5 minutes before puréeing. Purée in batches while holding the lid in place with a dish towel . Buy larger potatoes so there are fewer to peel Ingredients:
8 slices	bacon, chopped
2	onions, chopped
2	garlic cloves, minced
1/2 tsp	dried thyme
5 1/2 cups	chicken broth
3 pounds	Ed bliss potatoes, peeled and sliced 1/2 inch thick
	Salt
	pepper
8 ounces	white sharp cheddar cheese, shredded, (2 cups)
1 cup	heavy cream
1/4 cup	minced fresh chives
	Sour cream

Instructions:
1- cook bacon in large saucepan over medium heat until crispy,8-10 minutes.
Using a slotted spoon, transfer bacon to paper towel- lined plate and refrigerate until soup is ready.
Pour off all but 2 tbs. fat from pan.
2- add onions to fat in pot and cook until softened and lightly browned, 7 to 9 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, scraping up any Browne bits, and bring to boil over high heat.
3- combine potatoes and 1 1/2 teaspoons salt in slow cooker.
Pour hot broth mixture over potatoes;stir to combine. Cover and cook until potatoes are tender, 5 to 6 hours on high, or 6 to 7 hours on low.
4- purée soup with immersion blender until smooth, about 1 minute. ( alternatively , purée soup in batches in blender until smooth; transfer to Dutch oven and keep warm over low heat.)
Whisk cheddar into soup until melted. Whisk in cream, chives, and 1 tsp pepper. Season with salt to taste.
5- microwave bacon until hot and crispy, about 30 seconds.
Serve soup, garnished with bacon and sour cream.

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