Step 1

Place bacon in a large skillet, then turn on medium-high heat. Fry the diced bacon until crisp. Remove to a paper towel-lined plate, leaving 1-2 tablespoons of bacon grease in the pan. Set aside in the refrigerator.

Step 2

Saute the onions, celery, and carrots in the bacon grease until tender, about 5 minutes. Lightly season the vegetables with salt and pepper while they cook. Add garlic and cook for about 30-60 seconds more, making sure it doesn’t burn. (Freezing instructions begin here.)

Step 3

Place cooked veggies in a 6 quart slow cooker and add the potatoes, broth, thyme sprigs, bay leaf, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine.

Step 4

Cover and cook on low for 6-8 hours, until potatoes are very tender.

Step 5

Remove the thyme sprigs and bay leaf. If you want, use a potato masher to mash until it is your preferred texture. Doing this will help the soup thicken up.

Step 6

Stir in the sour cream and half and half. Slowly stir in the cheese a little at a time until it’s melted and well combined. Taste and add more salt and pepper, to your preference.

Step 7

Serve bowls of soup with the cooked, crumbled bacon and green onions or chives on top.