Start by peeling and chopping the potatoes into roughly 1-inch cubes. Dice the onion small to help it soften quickly and release its sweet aroma during cooking.
Add the chopped potatoes, diced onion, minced garlic, dried thyme, salt, and pepper into the slow cooker. Pour in the chicken broth, giving everything a gentle stir to combine and distribute the seasonings evenly.
Cover the slow cooker and set it to low for 6 to 8 hours, or high for 3 to 4 hours. During this time, the potatoes will become very tender and the house will fill with a comforting aroma of garlic and herbs.
Once the potatoes are soft and easily mashable, carefully remove the lid and use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a blender and puree until silky, then return to the slow cooker.
Stir in the heavy cream to add richness and velvety texture. Warm the soup gently on low for about 5 minutes, adjusting the seasoning with more salt and pepper if needed. The soup should be warm, creamy, and inviting.
Ladle the hot, smooth soup into bowls. For added crunch and flavor, sprinkle crispy bacon bits on top, or garnish with fresh herbs like parsley or chives.
Enjoy your cozy bowl of potato soup, perfect for a comforting meal on a chilly day. Serve with crusty bread or a simple side salad for a complete, satisfying dinner.
