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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.