This recipe has been with my family for generations! Never disappoints!

1. In a skillet over medium heat, cook the chopped bacon until crisp. Once done, transfer it to a paper towel-lined plate to drain, leaving a tablespoon of bacon grease in the skillet.

2. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 2-3 minutes; then transfer them to the slow cooker.

3. Add the cubed potatoes, cooked bacon (reserving some for garnish if desired), thyme, and chicken or vegetable broth into the slow cooker.

4. Season with salt and pepper. Give everything a good stir to mix.

5. Set your slow cooker to low and cook for 7-8 hours or high for 3-4 hours until the potatoes are tender.

6. Once the potatoes are soft, use an immersion blender to puree the soup to your desired consistency (or mash the potatoes with a potato masher for a chunkier soup).

7. Stir in the heavy cream and let cook for an additional 15 minutes.

8. Taste and adjust seasoning if necessary.

If there’s a picky eater in the house, you can set aside some of the cubed potatoes before blending and add them back in afterward for a bit more texture. For a lighter version, replace the heavy cream with whole milk or half-and-half. And vegetarians in the family need not miss out – skip the bacon (maybe add a smidge of smoked paprika for that smoky flavor) and use vegetable broth instead. Don’t be afraid to experiment with different toppings too – a dollop of sour cream, a sprinkle of sharp cheddar, or some fresh dill can add a delightful twist to this classic comfort dish. And remember, the leftovers (if there are any!) make a great lunch the next day, allowing the flavors to become even more robust. Enjoy bringing a spoonful of warmth and satisfaction to your table!