Slow Cooker Potato Soup with Heavy Cream Recipe

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.

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.