Step 1

Combine all ingredients EXCEPT half & half in the slow cooker.

Step 2

(SLOW COOKER) Cook on low for 8 - 10 hours or high for 4 - 6 hours.

Step 3

(INSTANT POT) Cook on manual (high pressure) 10 minutes then do a 10 minute natural pressure release.

Step 4

Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).

Step 5

Add half and half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.