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Creamy Slow Cooker Potato Cheese Soup
Creamy Slow Cooker Potato Cheese Soup
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Prep Time:
30 minutes
Cook Time:
300 minutes
Total Time:
330 minutes
Loaded potato soup with cheddar, veggies, and crispy bacon in a comforting, creamy slow cooker version.
Ingredients:
  • 0.25 cup butter
  • 0.5 white onion, chopped
  • 0.25 cup all-purpose flour
  • 2 cups water
  • 2 large carrots, diced
  • 4 stalks celery, diced
  • 1 tablespoon dried, minced garlic
  • 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:
  • In a large saucepan over medium heat, melt butter until sizzling. Saute onions until they turn translucent. Add flour and stir until smooth. Slowly pour in 2 cups of water, along with carrots, celery, garlic, salt, and pepper. Allow mixture to heat through before adding milk. Dissolve chicken base in 1 cup of warm water and incorporate it into the vegetable mixture.
  • Add the potatoes to the slow cooker and pour in the warmed vegetable mixture. Drop in the bay leaf for added flavor.
  • Cook on High for 5 hours or Low for 8 hours while covered.
  • Discard the bay leaf. Blend approximately 4 cups of the soup until smooth, then mix the pureed soup into the slow cooker. Add cheese and bacon, stirring until the cheese is melted.

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