Ingredients:

  • 5 lbs Russet potatoes, peeled and cubed into 1-inch pieces
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp smoked paprika
  • 1 cup whole milk
  • 0.5 cup plain Greek yogurt
  • 2 cups sharp shredded cheddar cheese
  • 8 slices thick-cut bacon, cooked and crumbled
  • 0.5 cup fresh chives, sliced

Instructions:

  1. Combine the cubed potatoes, diced onions, minced garlic, salt, pepper, and smoked paprika in the slow cooker. Pour the broth over the top until the potatoes are just submerged.
  2. Cover and cook on Low for 6 hours (or High for 4 hours) until the potatoes are fork-tender and beginning to break at the edges.
  3. Use a potato masher directly in the crock pot to mash about 50% of the potatoes to release starches and thicken the base. For a smoother finish, use an immersion blender briefly.
  4. Stir in the milk and shredded cheddar cheese. Cover and let sit for 10–15 minutes until the cheese is fully melted and incorporated.
  5. Just before serving, fold in the Greek yogurt and half of the crumbled bacon. Garnish individual bowls with remaining bacon and fresh chives.