Spray the inside of slow cooker with cooking spray and set the temperature to HIGH.
Pour diced potatoes, chicken broth, salt, pepper and red pepper flakes into the slow cooker.
6 Yukon Gold potatoes, 40 ounces low-sodium chicken broth, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ⅛ teaspoon crushed red pepper flakes
Sauté the sliced carrots in 2 tablespoons olive oil for 3 minutes.
6 carrots, 2 tablespoons olive oil
Add diced onion to the carrots and cook on medium-high until onion is translucent.
½ sweet yellow onion
Add minced garlic and sauté for 30 seconds more.
2 cloves garlic
Add sauted carrots, onion and garlic to the potato broth mixture.
Cook on HIGH for 2-3 hours or until potatoes have softened.
Using a potato masher, mash part of the cooked vegetables while they are still in the slow cooker. Only mash down on the vegetables 3-4 times.
Add herbs, half-and-half, cheese and chives. Mix well.
1 teaspoon Parisien Bonnes Herb, 1½ cups fat-free half-and-half, 1½ cups shredded low-fat cheddar cheese, 2 tablespoons chopped fresh chives
Once cheese has melted, ladle soup into bowls and garnish with sour cream, turkey bacon, extra cheese and chives (or green onions).
Low-fat sour cream, Turkey bacon, Sliced Green onions, Chopped fresh chives