Ingredients
Equipment
Method
- Place the diced potatoes, chopped onion, minced garlic, and chicken broth into your slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the milk and heavy cream until smooth. Cook, stirring, until the mixture thickens.
- Carefully transfer about half of the soup mixture to a blender (or use an immersion blender directly in the slow cooker) and blend until smooth. Return the blended soup to the slow cooker.
- Stir in the salt and pepper. Taste and adjust seasonings as needed.
- Serve the soup hot, garnished with shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.
Nutrition
Notes
For a thicker soup, you can use less broth or add more cream. You can also add a pinch of cayenne pepper for a little heat.