Slow Cooker Potato Soup

Ingredients

• 2 stalks celery
• 2 carrots
• 1 yellow onion
• 3 cloves garlic
• 3 lbs Yukon gold potatoes
• 1 tsp Italian seasoning
• 1 1/4 tsp salt
• 1/2 tsp freshly cracked black pepper
• 3 cups chicken broth
• 2 tbsp all-purpose flour
• 2 tbsp water
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 3 green onions, sliced and divided

Directions

1. Wash and dice the celery stalks, peel and dice the carrots, dice the onion, and mince the garlic. Wash, peel, and chop the potatoes into 1/2 to 3/4 inch chunks.
2. Add the potatoes, carrots, celery, onion, and garlic to a 5 or 6 quart slow cooker. Add the Italian seasoning, salt, and pepper.
3. Pour the chicken broth over the vegetables and spices. Stir everything together so it's evenly distributed. Cover and cook on high for 3 hours.
4. Once the potatoes are almost finished cooking, make a flour slurry by whisking the flour and water together in a small bowl until smooth with no lumps.
5. After 3 hours, check that the potatoes are tender and easily pierced with a fork. Add the slurry, heavy cream, and sour cream to the slow cooker. Stir well to combine, replace the lid, and continue to cook on high for an additional 10 minutes.
6. While the soup thickens, shred the cheddar cheese and slice the green onions.
7. Remove the lid and use a potato masher to mash the potato chunks into smaller pieces. Add half the shredded cheese and half the sliced green onions. Stir until the cheese has melted into the soup.
8. Taste and adjust salt or pepper to your liking. Garnish individual bowls with the remaining cheese and green onions. Serve hot.