Creamy Slow Cooker Potato Cheese Soup - cooking recipe

Ingredients
    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
Preparation
    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.

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