Potato Cheddar Soup

1/4 cup butter
2-3 cloves chopped garlic
1/4 cup all-purpose flour
4 cups chicken broth
1 cup milk
3-4 pounds russet potatoes, peeled and cubed
2 cups shredded cheddar cheese (I use sharp)
6 slices bacon, cooked and crumbled
salt and pepper to taste

Melt the butter in a large pot over medium heat. Add in the garlic and cook until softened (doesn't take long). Stir in the flour. Add the chicken broth and bring to a simmer, stirring occasionally. Stir in the milk.

Place the potatoes in a slow cooker. Pour in the soup mixture. Cover and cook 4 hours on high or 8 hours on low.

Remove the cover. Puree part of the soup with a mixer. (I just use a hand mixer and put it right in the slow cooker) Stir in the cheese. If you need to thin it out, add some milk. Season with salt and pepper to taste. I serve mine with the bacon and sour cream. You could also add chives for color.