Creamy potato soup in the slow cooker

By weavincanuck

Ingredients

• 1/4 cup butter
• 1/2 white or yellow 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 (I’m using the Knorr stuff)
• 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; I’ve also purchased the Oscar Mayer bits to save time.

Preparation

Step 1

~Melt butter in a large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth and let it brown just a bit to make a roux.

~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. Top with whatever toppings you wish. I use chives, bacon bits and cheddar.