Bacon and Potato Soup

Ingredients

12 pieces bacon
2 pounds Yukon Gold potatoes, peeled and cubed
4 cups chicken broth
2 teaspoon fresh thyme leaves
Salt and pepper
1 1/2 cups milk
1/4 cup all-purpose flour
1/2 cup heavy cream
1/2 cup sour cream
1 1/2 cups shredded cheddar, plus more for serving
Optional: Chives, shredded cheese

Preparation

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate. Once cool, crumble into pieces. In a slow cooker, 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. With a slotted spoon, remove half the potatoes from the slow cooker. Mash the rest in the slow cooker with a potato masher, then return the reserved potatoes. In a bowl, whisk milk and flour. Add milk, heavy cream, sour cream, and cheese to the slow cooker. Cover and cook on high for 30 minutes or until the cheese is melted and everything is warmed through. Serve with shredded cheese and chives.