Cheesy Potato Soup

• 3 pounds peeled russet potatoes, cube into 1” rounds

• 3/4 cup shredded carrots

• 1 cup diced onion

• 4 cloves minced garlic

• 3/4 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 tablespoon chicken granule powder

• 4 cups reduced sodium chicken broth

• 1 cup milk

• 3 tablespoons flour

• 1/2 cup heavy cream

• 12 ounces cubed Velveeta cheese

• 12 slices cooked and crumbled bacon

• Chopped scallions for garnish

• Shredded cheddar for garnish

Add potatoes, celery, carrots, onion, garlic, salt, pepper, granules and broth to large crock pot. Stir to combine and cook on high heat for 3 hours.

After hour three, in a small bowl whisk cold milk with flour. Add to crock pot with heavy cream and Velveeta. Let cheese melt and cook for 30 minutes more.

Serve with bacon, scallions and cheddar.