Creamy Slow Cooker Potato Cheese Soup |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 18 |
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Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts. 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:
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.
2. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
3. Cover, and cook 5 hours on High, or 8 hours on Low.
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.
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