Creamy Slow Cooker Potato Cheese Soup

By sheppell

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Ingredients

• 1 * 1 tablespoon and 2-1/4 teaspoons butter
• 1/4 * 1/4 white onion, chopped
• 1 * 1 tablespoon and 2-1/4 teaspoons all-purpose flour
• 3/4 * 3/4 cup and 2 tablespoons and 1 teaspoon water
• 7/8 * 7/8 large carrots, diced
• 1-3/4 * 1-3/4 stalks celery, diced
• 1-1/4 * 1-1/4 teaspoons dried, minced garlic
• * salt and pepper to taste
• 1/4 * 1/4 cup and 3 tablespoons milk
• 2-3/4 * 2-3/4 teaspoons chicken soup base
• 1/4 * 1/4 cup and 3 tablespoons warm water
• 2-1/4 * 2-1/4 pounds russet potatoes, peeled and cubed
• 1/2 * 1/2 bay leaf
• 1/4 * 1/4 cup and 3 tablespoons shredded Cheddar cheese
• 2-3/4 * 2-3/4 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 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.