I cooked a large batch of soup in my 6 1/2 quart slow cooker. delicious and filling. Serve with a salad or other vegetable and your favorite crusty bread, such as cornbread. Cut all ingredient amounts in half if using a 3 quart slow cooker.
Creamy Slow Cooker Potato Cheese Soup
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
- In a sizable saucepan set over medium heat, melt the butter. Butter-cooked onion should be transparent. Once the flour is smooth, gradually add the carrots, celery, garlic, salt, and pepper along with 2 cups of water. After fully heating, add milk and stir. Pour 1 cup of hot water with chicken foundation already dissolved in it into the vegetable mixture.
- Place the potatoes in the slow cooker, then add the hot vegetable mixture. Add a bay leaf to the saucepan.
- Cook with a cover for either 5 hours on High or 8 hours on Low.
- Delete the bay leaf. About 4 cups of the soup should be blended in a blender or food processor before being added to the slow cooker’s contents. Cheese and bacon are added; stir until cheese is melted.
Leave a Reply