Step 1

Preheat the slow cooker on LOW. Before you begin peeling and chopping the vegetables, preheat a 6-quart or larger slow cooker on the LOW setting. This will help jump-start the cooking process.

Step 2

Pile the vegetables into the slow cooker. Place the potatoes, pancetta, onion, and garlic in the slow cooker.

Step 3

Add the broth. Pour in the broth. Give the mixture a stir to combine.

Step 4

Season and cook for 3 to 4 hours on HIGH, or 6 to 8 on LOW. Add the salt, thyme, and pepper and stir to combine. Cover and cook until the potatoes and onions are tender, 3 to 4 hours on the HIGH setting or 6 to 8 hours on the LOW setting.

Step 5

Thirty minutes before serving, thicken the soup. Before thickening the soup, taste and add more salt and pepper as needed. Whisk together the evaporated milk and flour in a small pitcher or measuring cup. Add pour this slurry into the soup and stir to combine. Cover and cook until the soup thickens, about 30 minutes more.

Step 6

Serving and holding the soup. Serve the soup with the topping options. If not serving immediately, turn your slow cooker to the warm setting for up to 1 1/2 hours. As the soup cools, some separation might occur, but it’s nothing a stir won't remedy.