Step 1

In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.

Step 2

About 20 minutes before you’re ready to serve the soup, make your flour mixture. Melt butter in a medium saucepan. Once melted, whisk in the flour and cook for an additional minute, stirring frequently.

Step 3

Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably.

Step 4

Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.

Step 5

Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).

Step 6

top with your favorite potato fixings and ENJOY!