Creamy and cheesy scalloped potato soup made in the Crock Pot.

Scale

6 medium potatoes, peeled & sliced

1 onion, diced

3 garlic cloves, minced

4 cups chicken broth

1 ½ cups shredded cheddar cheese

1 cup heavy cream

4 tbsp butter

2 tbsp flour

½ tsp paprika

Salt & pepper

Optional: bacon, green onions, extra cheese

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1. Grease Crock Pot and layer potatoes, onions, garlic.

2. Make roux with butter, flour, and broth. Pour in.

3. Cook LOW 6–7 hrs or HIGH 3–4 hrs.

4. Stir in cream and cheese.

5. Season with paprika, salt & pepper.

6. Serve with toppings.

Add ham or chicken for protein.

Swap cream with evaporated milk for lighter version.

Vegetarian: use vegetable broth.