loaded baked potato soup for crockpot.

8 slices bacon, chopped
1 onion, minced
2 garlic cloves, minced
1.5 tsp fresh thyme or 1/2 tsp dried
2 T all purpose flour
4 cups chicken broth
3 lb russet potatoes (about 6 medium), peeled and cut into 1/2 inch pieces
2 cups shredded cheddar cheese ( 2 cups), plus extra for serving
1/2 cup heavy cream
salt and pepper
3 scallions, sliced thin

Cook the bacon over medium heat until crisp, 5-7 minutes.  Transfer to paper towel-lined plate and refrigerate until serving. Pour off all but 2 T bacon fat. Add onion, garlic, and thyme to ksilled and cook over medium high heat until onion is softened and lightly browned - 8-10 minutes.  Stir in flour and cok 1 minute.  Slowly whick in 1 cup broth, scraping up any browned bits; transfer to slow cooker.  Stir remaining 3 cups broth and potatoes into slow cooker.  Cover and cook 6 hours on low. Transfer 2 cups of the potatoes to a bowl and mash smooth.  Stir cheddar into soup until melted, then stir in the cream and mashed potatoes. Reheat bacon in microwave.  Season sop to taste and serve with scallions, bacon and additional cheese.