Ingredients

• 0.25 cups butter
• 0.5 whites onion , chopped
• 0.25 cups 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. 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. 2 Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
3. 3 Cover, and cook 5 hours on High, or 8 hours on Low.
4. 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.

Nutrition per serving