1-Add the diced potatoes, diced onion, minced garlic, diced bacon, dried parsley, and chicken broth to a slow cooker. Season with ½ teaspoon salt and ¾ teaspoon black pepper, then stir to combine and cook for 6-8 hours on low or 3-4 hours on high until the potatoes are fork tender.

2-In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter and whisk in 1/3 cup all-purpose flour until fully combined.

3-Gradually whisk in 12 ounces evaporated milk (or half & half, or heavy cream) into the flour mixture. Cook over low heat, stirring occasionally, until it thickens and begins to simmer.

4-Transfer the milk-flour mixture to the slow cooker and stir to incorporate it evenly.

5-Using a potato masher, mash about 3/4 of the potatoes, leaving some chunks for texture to keep the soup interesting.

6-Stir in 2 cups shredded sharp cheddar cheese and ½ cup sour cream until well combined, then adjust seasoning with additional salt and pepper as needed.

7-Cover the slow cooker and continue cooking on low for 30 minutes, or on high for 15 minutes.

8-Serve warm, garnished with optional toppings such as chives, extra shredded cheddar cheese, and bacon. For inspiration on other easy recipes, try our pumpkin whoopie pies for a sweet treat after your soup.