Slow Cooker Baked Potato Soup

1 3-lb. bag Melissa’s Dutch Baby Yellow Potatoes, scrubbed and quartered

1 medium yellow onion, diced
2 garlic cloves, minced

6 slices bacon, cooked and rough chopped

1 tablespoon dried parsley
3 cups chicken broth
4 tablespoons butter
1/3 cup all-purpose flour
1 1/2 cups heavy cream
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
Salt and pepper to taste

Place potatoes, onion, garlic, bacon, parsley, and chicken broth into the slow cooker. Season with salt and pepper, and stir to combine. Cook for 6-8 hours on low or 3-4 hours on high, until the potatoes are fork tender.

Once the soup has cooked, melt butter in a medium saucepan over medium/low heat; whisk in flour until completely combined. Gradually add the cream, whisking until smooth. Allow mixture to cook until thickened. Add the milk-flour mixture to the slow cooker and stir to combine.

Using a fork or potato masher, mash potatoes until chunky.

Stir in the cheddar and sour cream. Taste for seasoning. Continue cooking the soup on low for 30 minutes or on high for 15 minutes. Serve, garnished with additional cheddar and bacon.