1. Cook Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1-2 tablespoons of bacon grease in the skillet.
2. Sauté Onion and Garlic: In the same skillet with bacon grease, sauté the diced onion until softened. Add minced garlic and cook for an additional 1-2 minutes. Transfer the mixture to the slow cooker.
3. Combine Ingredients in Slow Cooker: Add diced potatoes, cooked bacon, chicken broth, dried thyme, dried rosemary, salt, and black pepper to the slow cooker. Stir well to combine.
4. Slow Cook: Cover and cook on low for 6-8 hours or until the potatoes are tender.
5. Blend Soup: Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, transfer a portion of the soup to a blender, blend, and return it to the slow cooker.
6. Add Dairy: Stir in milk, heavy cream, and shredded cheddar cheese. Continue to cook for an additional 15-30 minutes, allowing the soup to heat through and the cheese to melt.
