creamy slow cooker potato cheese soup

Ingredients

• Servings: 18
• 1/4 cup butter
• 1/2 white onion, chopped
• 1/4 cup all-purpose flour
• 2 cups water
• 2 large carrots, diced
• 4 stalks celery, diced
• 1 tablespoon dried, minced garlic
• salt and pepper to taste
• 1 cup milk
• 2 tablespoons chicken soup base
• 1 cup warm water
• 5 pounds russet potatoes, peeled and cubed
• 1 bay leaf
• 1 cup shredded cheddar cheese
• 6 slices crisp cooked bacon, crumbled

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 5 hrs 30 mins


• melt butter in a large saucepan over medium heat. cook onion in butter until translucent. stir in flour until smooth, then gradually stir in 2 cups water, carrots, celery, garlic, salt, and pepper. heat through, then stir in milk. dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.
• place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. place bay leaf in pot.
• cover, and cook 5 hours on high, or 8 hours on low.
• remove bay leaf. puree about 4 cups of the soup in a blender or food processor, and then stir pureed soup into contents of slow cooker. stir in cheese and bacon until cheese is melted.