Slow Cooker Potato Soup with Heavy Cream

Ingredients

• cup swater
• cup scubed potatoes
• cup schopped onion
• 1/2 cup chopped celery
• 1/4 cup salted butter
• cubeschicken bouillon
• teaspoon ssalt
• teaspoon ground black pepper
• pinch garlic powder
• cup cold water
• 1/2 tablespoon scornstarch
• pint heavy whipping cream
• (12 ounce) can evaporated milk
• tablespoon chopped fresh chives, or to taste

Instructions

1. Combine 5 cups water, potatoes, onion, celery, butter, bouillon cubes, salt, pepper, and garlic powder in a slow cooker. Cook until vegetables are tender, on Low for 8 to 9 hours or on High, about 6 hours.
2. Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.