Creamy Slow Cooker Potato Cheese Soup
(from kintyre’s recipe box)
Source: AllRecipes.com (from RecipeThing user Coffmans) (from RecipeThing user chenson) (from RecipeThing user dubuisso) (from RecipeThing user kylerhea) (from RecipeThing user jba4241)
Prep time: 30 minutes
Cook time: 300 minutes
Categories: soup
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
Directions
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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.
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2. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
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3. Cover, and cook 5 hours on High, or 8 hours on Low.
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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.