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Slow Cooker Potato Cheese Soup

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PREP TIME
30 min
COOKING TIME
300 min
TOTAL TIME
330 min
SERVINGS
18 servings
Dinner
Slow Cooker Potato Cheese Soup
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
Instructions
1
Heat the butter in a large saucepan over medium heat. Allow it to melt and then sauté the onion until it becomes transparent. Next, combine the flour with the butter to form a smooth paste, and then gradually add 2 cups of water while stirring continuously. Add the chopped carrots, celery, garlic, salt, and pepper to the mixture. Bring it to a boil and then simmer for some time until heated through.
2
After that, stir in the milk to give it a creamy texture. Dissolve the chicken base into 1 cup of warm water, and then pour it into the vegetable mixture.
3
Transfer the chopped potatoes to a slow cooker, and then add the heated vegetable mixture on top of them. Place a bay leaf in the pot to give it a distinct flavor.
4
Cover the slow cooker and cook for 5 hours on High or 8 hours on Low. Remove the bay leaf once it's done.
5
Using a blender or food processor, puree about 4 cups of the soup to create a smooth texture. Then, add the pureed soup back into the slow cooker and stir it in.
6
Finally, combine the cheese and bacon with the soup until the cheese is fully melted.