Creamy Slow Cooker Potato Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1/4 cup butter1/2 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 taste1 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
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.
Serving Size: 1 cup
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.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 144.5
- Total Fat: 6.1 g
- Cholesterol: 16.5 mg
- Sodium: 231.4 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.3 g
- Protein: 4.8 g
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