Potato Cheddar Soup

By ARejon

Ingredients

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

Preparation

Step 1

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.