Creamy Slow Cooker Potato Cheese Soup recipe
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Ingredients
- ¼ cup butter ½ white onion, chopped ¼ 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
Nutrition Info
- 168.7 caloriescarbohydrate: 26.6 gcholesterol: 14.9 mgfat: 5.2 gfiber: 2.6 gprotein: 4.6 gsaturatedFat: 3.2 gservingSize: -sodium: 320.3 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Creamy Slow Cooker Potato Cheese Soup
Directions
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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.
Place potatoes in slow cooker, and pour 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. 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.