Optional toppings: crispy baconsliced green onions, additional shredded cheese
Instructions
In a 6-quart crock pot, combine the diced potatoes, onion, garlic, chicken broth, salt, and pepper. Stir to combine.
Cover the crock pot and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the potatoes are tender.
About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Simmer the mixture, stirring frequently, until thickened, about 5 minutes.
Pour the thickened milk mixture into the crock pot and stir to combine with the cooked potatoes.
Add the shredded cheddar cheese and sour cream to the crock pot, stirring until the cheese is melted and the soup is creamy.
Garnish with your choice of toppings such as crispy, sliced green onions, or additional shredded cheese.
Notes
If you prefer a smoother soup, you can use an immersion blender to puree a portion of the soup before adding the milk mixture and cheese.Refrigerate the leftovers in an airtight container for up to 5 days.