1. Begin by prepping your ingredients—peel and dice the potatoes into roughly 1-inch cubes so they cook evenly. Chop the onion finely and mince the garlic cloves.
2. In a small pan, gently melt the butter over medium heat. Add the chopped onions and cook until translucent and sweet, about 5 minutes. Stir in the garlic for the last minute, taking care not to brown it.
3. Transfer the softened onions and garlic to your crockpot. Add the diced potatoes, dried thyme, and stock. Give everything a good stir to combine.
4. Cover and set your crockpot to low. Let the soup cook gently for 6 to 7 hours, or until the potatoes are tender and easily pierced with a fork. This slow cooking is what builds the deep, comforting flavour.
5. Once cooked, use a potato masher or an immersion blender to partially mash the soup, leaving some chunks for texture. If you prefer a completely smooth soup, blitz away—but I find a bit of rustic chunkiness holds onto the memories of home better.
6. Stir in the milk or cream, then season generously with salt and freshly ground black pepper. If using, add the grated cheddar cheese now and stir until melted and creamy.
7. If you’re including bacon, fry the chopped rashers separately until crisp, and sprinkle them over the soup just before serving.
8. Garnish with freshly chopped chives or parsley and ladle into warmed bowls, ready to be savoured.

One of my favourite moments is watching the soup thicken as the cheese melts in, the house filling with that irresistible aroma—always reminds me of my mum’s kitchen, where every scent carried a story.