Step 1

In a 6 quart slow cooker (or larger), add shredded potatoes, chicken broth, salt, pepper, and red pepper flakes. Stir well.

Step 2

Cover slow cooker and cook on HIGH for 3 hours or LOW for 6 hours.

Step 3

In a medium bowl, whisk together milk, sour cream, cheddar cheese, and flour.

Step 4

Remove lid from slow cooker and pour in milk mixture, then stir.

Step 5

Cover again and cook on HIGH for 30 minutes or LOW for 1 hour.

Step 6

Remove lid and stir well. Taste test soup and adjust seasonings as needed. Ladle portions into bowls and garnish soup with more cheese, a dollop of sour cream, and chopped chives (all optional).

Step 7

Serve as desired.