Creamy Slow Cooker Potato Cheese Soup recipe

18 servings

1/4 cup butter

1/2 white 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

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

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.