Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth, low sodium
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1 lb smoked turkey breast, cubed into 1/2-inch pieces
  • 1 cup heavy cream
  • 2 tbsp unsalted butter, melted
  • 3 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 1 tsp salt

Instructions:

  1. Combine the cubed potatoes, diced onion, minced garlic, chicken broth, thyme, and black pepper in the slow cooker.
  2. Stir in the cubed smoked turkey. Cover and cook on Low for 7-8 hours or High for 4-5 hours, until the potatoes are fork-tender.
  3. Use a potato masher directly in the pot to mash approximately 1/3 of the potatoes to create a thick, rustic consistency.
  4. In a small bowl, whisk the all-purpose flour into the whole milk until completely smooth to create a slurry.
  5. Stir the milk slurry and melted butter into the soup. Cook on High for another 15–20 minutes until thickened.
  6. Stir in the heavy cream and salt. Remove from heat immediately to prevent the cream from curdling.