I love potato soup. I love comfort food. I love the slow-cooker.
Into a slowcooker throw: 8 cups peeled and diced potatoes (between 6 and 10 potatoes depending on size, Korean potatoes are generally quite small), one Onion chopped, 3-4 minced garlic cloves, equal parts water/broth and milk (you want the potatoes and onions to be covered, so the exact amount can be tricky to calculate). Cook on high for 5-6 hours. Add to broth your choice of thickening agent (flour + water or more effective, cornstarch + water) and cook on low 3 hours. During the last hour of cooking add additional milk if necessary for consistency and 1-2 cups grated cheddar (or your choice) of cheese and 2 Tbsp. dried Parsley, season with Salt and Pepper. During the last hour, cook up some bacon until crispy and slice some green onions to use as garnish, serve and devour.