Creamy Slow Cooker Potato Cheese Soup
Description
Potatoes, Cheddar and vegetables are the bulk of this thick, creamy, slow cooker soup flecked with bacon.
Ingredients
•
1/4 cup butter
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1/2 white onion, chopped
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1/4 cup all-purpose flour
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2 cups water
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2 large carrots, diced
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4 stalks celery, diced
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1 tablespoon dried, minced garlic
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salt and pepper to taste
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1 cup milk
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2 tablespoons chicken soup base
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1 cup warm water
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5 pounds russet potatoes, peeled and cubed
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1 bay leaf
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1 cup shredded Cheddar cheese
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6 slices crisp cooked bacon, crumbled
Directions
1
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.
2
Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
3
Cover, and cook 5 hours on High, or 8 hours on Low.
4
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.