Creamy Slow Cooker Potato Cheese Soup

Name: Creamy Slow Cooker Potato Cheese Soup
Total time: 330
Yield: 18
Ingredients: 0.25 cup butter; 0.5 white onion, chopped; 0.25 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 by KATHYB from allrecipes.com

Dinner 6 Hr. 30 Mins.

Ingredients

18 servings

•

0.25 cup butter
•

0.5 white onion, chopped
•

0.25 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

Instructions

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.