Ingredients Jump to Instructions ↓

  1. 1/4 cup butter

  2. 1/2 white onion, chopped

  3. 1/4 cup all-purpose flour

  4. 2 cups water

  5. 2 large carrots, diced

  6. 4 stalks celery, diced

  7. 1 tablespoon dried, minced garlic salt and pepper to taste

  8. 1 cup milk

  9. 2 tablespoons chicken soup base

  10. 1 cup warm water

  11. 5 pounds russet potatoes, peeled and cubed

  12. 1 bay leaf

  13. 1 cup shredded Cheddar cheese

  14. 6 slices crisp cooked bacon, crumbled

Instructions Jump to Ingredients ↑

  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. 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.


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