Servings: 6

Weight Watcher Smart Points: 16

Preparation Time: 7 Minutes

Cooking Time: 370 Minutes

Ready In: 377 Minutes


  • 8 slices of bacon
  • 4 cups chicken broth
  • chives, for garnishing
  • 2 Tablespoons flour
  • 2 garlic cloves
  • ½ cup heavy cream
  • 1 onion, minced
  • 3 pounds (about 6 medium) russet potatoes, peeled
  • salt, pepper
  • 1-2 cups cheddar cheese, shredded, 4-8 oz., plus extra for serving
  • 1 sprig of thyme


  1. Cut the bacon into small pieces, lardons
  2. Cook over medium heat until golden and crisp.Set aside on a paper towel to drain and then store in a small container
  3. You will use it later to garnish the soup
  4. Drain all but 1 -2 Tablespoons of bacon grease.Add the onion, garlic and thyme, season with ¼ teaspoon of salt and cook over medium heat until soft and slightly golden.Add the flour and cook for about 1 min.Add about 1 cup of broth and whisk to combine until the liquid is thickened
  5. If you're using a nonstick skillet, use a wooden spoon or a plastic whisk
  6. You can use a regular whisk on a stainless steel or cast iron skillet.Add the remaining broth (or as much as will fit in your skillet) and bring to a boil.Cut the potatoes into ½ inch cubes
  7. Add the potatoes and the thickened broth into the slow cooker.Cover and cook for 4-6 hours on low.Remove 2 cups of cooked potatoes and mash with a potato masher
  8. Add to the soup along with the cream and the shredded cheese.Discard the thyme sprigs.Heat up the reserved bacon in the microwave or in a skillet until warm.Garnish soup with bacon, minced chives, shredded cheese and sour cream, optional.

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