6 large peeled, Yukon Gold potatoes cut in 1/2 -inch cubes
1 medium onion, diced
3 cloves garlic, minced
1 teaspoons salt
1 teaspoon pepper
4-6 cups cups chicken broth
1 cup cold milk
3 tablespoons all-purpose flour
½ cup heavy cream or half and half
1 pound Velveeta Cheese, cut into chunks
Bacon, fried and crumbled, optional
green onions, optional
Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a 4 quart or larger crock pot, stir and cook on high for about 3 ½ hours OR 6-8 HOURS ON LOW, until potatoes are completely cooked and fork tender.
At the end of the cooking time in step 1, whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth. Stir the flour mixture into the potatoes, add the ½ cup heavy cream, stir then cover and cook for another 30 minutes. Add the chunks of cheese and allow to melt. Garnish with bacon and green onions.