2 pounds Yukon gold potatoes medium diced
1 cup carrot, small dice
1 onion, small dice
6 cloves garlic, minced
1 cup celery, small dice
1 tablespoon fresh thyme, picked and finely chopped
1/2 tablespoon fresh rosemary, picked and finely chopped
2 tablespoons all-purpose flour
1.5 quarts water (plus more if needed) or no-sodium vegetable stock
2 tablespoons olive oil
1 tablespoon salt
1/2 teaspoon pepper
Into a 6-quart slow cooker, add potatoes. Mix flour, salt and pepper and sprinkle over potatoes. Mix so that all potatoes are lightly coated.
Add in carrots, onion, garlic, celery, thyme, rosemary and water or no-sodium stock. If needed, pour in more water so that you have 3 inches of liquid above vegetables. Cook on low for 6-8 hours, or longer, depending on the desired texture of the soup. The longer you cook the soup the thicker it will be as the potatoes break down; the shorter the cook time the looser it will be.
To finish add in olive oil and serve with crusty bread for a perfect pair.