In a skillet, cook bacon until nice and crispy. Transfer to a plate lined with a paper towel and refrigerate until serving. Pour off all but 2 tablespoons of fat.
Add the onion to the remaining fat and cook over medium-high heat until softened and lightly browned, about 8 minutes. Stir in the garlic and thyme, and season with salt and pepper. Cook until fragrant, about 30 seconds or so. Add in the flour and cook for 1 minute, stirring constantly. Slowly whisk in 1 cup of the chicken broth, scraping up any browned bits with your spoon. Cook until the mixture is starting to thicken, then transfer to the crockpot.
Pour in the remaining 3 cups of broth and mix to combine. Add in the potatoes, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper. Cover and cook until the potatoes are tender, 4 to 6 hours on low.
When the cooking time is up, transfer 3 cups of the cooked potatoes to a medium bowl. Add in the cream and mash until smooth using a potato masher or the back of a spoon. Re
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