Creamy Crockpot Potato Cheese Soup
Source of Recipe
Teresa
Recipe Introduction
Here's a recipe for delicious Potato Cheese soup. It's yummy. :-) I fixed a double batch today so we could eat it for lunch and still have leftovers for the next day or two! I did one batch in the crockpot and one on the stove.
List of Ingredients
- 4 tablespoons (1/2 stick) butter
- 1/2 white onion, chopped
- 1/4 cup all-purpose flour
- 2 cups water
- 4 stalks celery, diced
- 2 large carrots, diced
- 1 tablespoon minced garlic
- Salt and pepper to taste
- 1-cup milk
- 2 tablespoons chicken base dissolved in 1-cup
- 5 pounds russet potatoes, peeled and cubed
- 1 bay leaf
- 1 cup shredded Cheddar cheese
- 6 slices crisp cooked bacon, crumbled
Instructions
- In a large saucepan over medium heat, melt butter.
Cook onion in butter until translucent. Stir in flour.
Stir in 2 cups water, celery, carrots, garlic, salt
and pepper. Heat through. Stir in milk. Add dissolved
chicken base in water. Place potatoes in slow cooker
and stir 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 and puree about 4 cups
of the soup in a blender or food processor or using an
immersion blender. Stir in cheese and bacon until cheese is melted. Makes 6 quarts.
|
|
member logon
