Instructions:
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.
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.
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.
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.
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.
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