Potato Soup

I found this recipe on Allrecipes.com about a month ago. I made it, and we really enjoyed it. This last time we made it, we added carrots and celery. I really enjoyed the difference. The bacon, green onions, and cheese really make the soup tons better when put on top!!

Potato Soup
Allrecipes.com
• 3 slices bacon, cooked and crumbled (save for garnish only)
• 4 red potatoes, peeled and cut into 1/2 inch chunks (or brown potatoes)
• 1/4 cup butter
• 1/2 onion, chopped
• 3 cloves garlic, coarsely chopped
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 cup sour cream
• 1/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp seasoned salt
• 2 tsp chopped fresh parsley
• ¾ tsp crushed red pepper flakes
• 1/2 teaspoon celery salt (I left it out, and it was good)
• 1/2 teaspoon dried basil
• chives for garnish (optional)
Directions
1. Preheat a large slow cooker by turning it to the High setting and covering with the lid.
2. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
3. While the potatoes are cooking, place the butter in a saucepan on the stove, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken. Transfer soup into slow cooker.
CAREFUL NOT TO ADD TOO MUCH SALT AND RED PEPPER FLAKES. Stir in the hot cooked potatoes, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives, bacon, cheese and serve.