Creamy Crockpot Potato Cheese Soup
Source of Recipe
BBR
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
warm water
5 pounds russet potatoes, peeled and cubed
1 bay leaf
1 cup shredded Cheddar cheese
6 slices crisp cooked bacon, crumbled
Recipe
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
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