1 quart (32 ounces) chicken broth or vegetable broth
3 garlic cloves, minced
¼ cup butter
1½ teaspoons herbes de provence
1 teaspoon dried parsley
1 teaspoon marjarom
salt and pepper, to taste
1 cup half-and-half (I used fat-free)
1 cup shredded cheese
for garnish: green onion, crumbled bacon, additional cheese
Method
Combine all ingredients except for the half-and-half and cheese in the bowl of your slow cooker.
Cook on high for 4 hours, or on low for 8 hours. Mash the potatoes with a potato masher until they are coarsely chopped and the soup is slightly thickened.
Stir in half-and-half and cheese, and garnish as desired
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/slow-cooker-potato-soup/