Peel and dice the potatoes into roughly 1-inch cubes, creating uniform pieces for even cooking. Set aside.
Chop the onion finely and mince the garlic cloves. Prepare these aromatics and keep handy.
In a skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes, letting the bacon sizzle and brown. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the chopped onion and minced garlic to the skillet with the bacon fat. Sauté for 3-4 minutes, stirring often, until fragrant and golden, filling the kitchen with a warm aroma.
Transfer the sautéed onions and garlic to the slow cooker. Add the diced potatoes on top, spreading them evenly.
Pour in the chicken broth, covering the potatoes and aromatics. Stir gently to combine everything evenly.
Sprinkle the salt, black pepper, and thyme or bay leaf into the mixture. Place the cooked bacon bits on top for added flavor.
Cover the slow cooker with the lid and set it to low. Let it cook for about 6 hours, or until the potatoes are tender and start to break apart.
Once cooking is complete, remove the bay leaf if used. Use an immersion blender directly in the slow cooker or carefully transfer the soup in batches to a blender. Puree until smooth and velvety, with a thick, creamy consistency.
Stir in the heavy cream, gently mixing until fully incorporated. Warm the soup through for a few minutes, ensuring it’s hot and silky.
Taste the soup and adjust the seasoning with additional salt or pepper if needed. Ladle into bowls, garnish with extra bacon bits or herbs, and serve hot for a cozy meal.
