1 cup diced onion
4 large garlic cloves, minced
1 Tbsp canola oil
6 medium uncooked red potatoes, cubed
1 bay leaf
1/4 tsp salt
5 cups water
4 tsp chicken bouillon granules
4 Tbsp butter
1/2 cup flour
1 cup milk
Salt and Pepper
Toppings: green onion, cheese, sour cream, bacon bits
Instructions
1. Combine the onions and garlic in a microwave safe bowl. Drizzle with the oil. Microwave for about 4 minutes, stirring every 90 seconds. Add the onions to the slow cooker.
2. Add potatoes, bay leaf, salt, water and bouillon to slow cooker.
3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.
4. Prepare a roux. Melt butter over low heat in a skillet. Slowly add in the flour and whisk. After butter and flour are combined, slowly add in milk and tablespoon at a time. Continue whisking. When roux is thickened up slowly add in 1 cup hot soup (add in just the liquid part of the soup). Whisk until thickened. Stir in another cup of soup (again just the liquid) and keep whisking until thickened. Do this another 2 times. When you have a nice thick creamy sauce, add it all back into the slow cooker. Stir. Salt and pepper to taste.
5. Ladle into bowls and then add toppings.