Ingredients

The following ingredients have 12 Servings
  • 2½ pounds russet potatoes (scrubbed, peeled, and cubed)
  • 1 large yellow onion (diced )
  • 3 cloves garlic (pressed )
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 6 cups chicken broth (*I used Better than Bouillon Roasted Chicken Base )
  • 1½ cups whole milk
  • 3 tablespoon s butter
  • 3 tablespoons all-purpose flour
  • 2 pounds Velveeta® (cubed)
  • Green onions (*optional)
  • Crumbled bacon (*optional )

Instruction

  • Add your potatoes, garlic, onion, salt, pepper, and chicken broth to a 6-quart slow cooker. Cook on low for 2 hours or low for 4 hours. All slow cookers vary so be sure to cook until potatoes are just fork tender.
  • Whisk flour into 1 cup of milk until combined to make a roux. Add the mixture to your slow cooker. Then, add butter, and additional half cup of milk. Cover and cook for an additional 30 minutes.
  • After 30 minutes, add cubes Velveeta, and stir until melted.
  • Serve soup with crumbled bacon, green onion, and croutons. Enjoy!