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**Cook until tender:** Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are fork-tender.
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4. **Make the creamy base:** In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the milk until smooth and slightly thickened.
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5. **Combine everything:** Once the potatoes are tender, carefully mash some of them against the side of the slow cooker with a spoon to help thicken the soup. Stir in the milk mixture, shredded cheddar, and Monterey Jack cheese.
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6. **Melt the cheese:** Stir until the cheeses are completely melted and the soup is creamy. Season with salt and pepper to taste.
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7. **Serve and enjoy!** Ladle the hot soup into bowls. Top with the remaining crumbled bacon, extra shredded cheese, and any other desired toppings like sour cream or chives
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