Step 1

Add diced potatoes, diced onion, minced garlic, bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on Low, or for 3-4 hours on High, until the potatoes are fork tender.

Step 2

Once the soup is cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined.

Step 3

Slowly and gradually whisk the evaporated milk into the flour mixture. Cook over low heat, stirring occasionally, until mixture thickens and begins to simmer.

Step 4

Immediately add the milk-flour mixture to the potato mixture in the slow cooker and stir to combine. Using a potato masher, mash about 3/4 of the potatoes, leaving some unmashed for texture.

Step 5

Add the shredded cheddar cheese and sour cream to the slow cooker. Stir well to combine. Taste for seasoning, and add more salt and pepper to taste.

Step 6

Cover the slow cooker with the lid and continue cooking the soup on Low for 30 minutes, or on high for 15 minutes.

Step 7

Serve warm, garnished with optional chives, bacon, cheese and/or sour cream.