Rosemary and Thyme Potato Soup ~ In The Crock-Pot

lbs Yukon gold potatoes (peeled and chopped into 3/4"-1" pieces, about 7-8 cups worth)

small yellow onion (diced small)

large cloves of garlic (minced)

kosher salt

freshly ground black pepper (adjust to taste)

crushed thyme

ground rosemary*

chicken or vegetable stock (or 6 cups water, plus 2 tablespoons chicken or vegetable base)

flour (I use brown rice flour for this)

half and half (heavy cream, or milk)

Optional toppings: cheese (crumbled bacon, chives, green onions, parsley)