5 russet potatoes, peeled and cubed
2 onions, chopped
4 cloves garlic, minced
3 (14-ounce) cans ready to serve chicken or vegetable broth
1 teaspoon salt
1/4 teaspoon pepper
1 (13-ounce) can evaporated milk
3 tablespoons flour
1 cup sour cream
1 teaspoon dried oregano leaves
2 Tbsp. dried snipped chives
1/8 teaspoon celery salt

5 russet potatoes, peeled and cubed 2 onions, chopped 4 cloves garlic, minced 3 (14-ounce) cans ready to serve chicken or vegetable broth 1 teaspoon salt 1/4 teaspoon pepper 1 (13-ounce) can evaporated milk 3 tablespoons flour 1 cup sour cream 1 teaspoon dried oregano leaves 2 Tbsp dried snipped chives 1/8 teaspoon celery salt

Combine prepared potatoes with onions, garlic, broth, salt, and pepper in 4-5 quart crockpot. Cover and cook on low heat until potatoes are tender, 6-8 hours.
When potatoes are tender, coarsely mash with large spoon or potato masher.

Meanwhile, in medium bowl combine evaporated milk and 2 Tbsp. flour and mix well. Add to crockpot, stir well, and cook on high for 20-30 minutes to thicken.

Place sour cream in small bowl and mix with 1 Tbsp. flour; add some of the hot soup liquid; stir well with wire whisk to blend. Gently stir into crockpot along with remaining ingredients and cook on high for 20 minutes longer.