Name: Creamy Slow Cooker Potato Cheese Soup
Prep time: 30 min
Cook time: 30 min
Yield: 18
Ingredients: Butter - ¼ cup; White onion, chopped - ½; All-purpose flour - ¼ cup; Water - 2 cups; Carrots, diced - 2 large; Celery, diced - 4 stalks; Dried, minced garlic - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Milk - 1 cup; Chicken soup base - 2 tablespoons; Warm water - 1 cup; Russet potatoes, peeled and cubed - 5 pounds; Bay leaf - 1; Shredded Cheddar cheese - 1 cup; Crisp cooked bacon, crumbled - 6 slices

Ingredients for - Creamy Slow Cooker Potato Cheese Soup

1. Butter ¼ cup

2. White onion, chopped ½

3. All-purpose flour ¼ cup

4. Water 2 cups

5. Carrots, diced 2 large

6. Celery, diced 4 stalks

7. Dried, minced garlic 1 tablespoon

8. Salt and pepper to taste 1 tablespoon

9. Milk 1 cup

10. Chicken soup base 2 tablespoons

11. Warm water 1 cup

12. Russet potatoes, peeled and cubed 5 pounds

13. Bay leaf 1

14. Shredded Cheddar cheese 1 cup

15. Crisp cooked bacon, crumbled 6 slices

How to cook deliciously - Creamy Slow Cooker Potato Cheese Soup

1 . Stage

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.

2 . Stage

Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.

3 . Stage

Cover, and cook 5 hours on High, or 8 hours on Low.

4 . Stage

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.