Slow Cooker Creamy Potato Bacon Soup

Instructions:

1. Preparation:
   • Peel and dice the potatoes into bite-sized chunks.
   • Finely chop the onion and mince the garlic.
   • Cook the bacon until crispy, then crumble it into small pieces.
   • Shred the cheddar cheese and set it aside for later.
2. Slow Cooker Assembly:
   • In a large slow cooker, combine the diced potatoes, chopped onion, minced garlic, and chicken broth.
   • Add the dried thyme, rosemary, paprika, salt, and pepper to the slow cooker. Stir the ingredients well to ensure even distribution of the seasonings.
3. Cooking Process:
   • Cover the slow cooker with its lid and cook on low heat for 6-8 hours or until the potatoes are tender.
   • Once the potatoes are cooked, use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
4. Creamy Base:
   • In a separate bowl, whisk together the heavy cream, milk, and all-purpose flour until well combined and no lumps remain.
   • Slowly pour the cream mixture into the slow cooker, stirring continuously to prevent any clumps from forming.
5. Cheese and Bacon Addition:
   • Add the shredded cheddar cheese to the slow cooker and stir until the cheese is melted and the soup has a creamy consistency.
   • Gently fold in the crumbled bacon, reserving some for garnish if desired.