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Creamy Slow Cooker Potato Cheese Soup

3

330 min

Creamy Slow Cooker Potato Cheese Soup

Creamy Slow Cooker Potato Cheese Soup Photo 1

Time

330 min

Serving

18 persons

Calories

169

Rating

3.00★ (155)

Cuisine

Author: Victoria Buriak
Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

Ingredients

  • butter: 0.25 cup
  • white onion: 0.5 piece (chopped)
  • all-purpose flour: 0.25 cup
  • water: 2 cups
  • carrots: 2 piece (diced)
  • stalks celery: 4 piece (diced)
  • dried, minced garlic: 1 Tbsp
  • salt and pepper: (to taste)
  • milk: 1 cup
  • chicken soup base: 2 Tbsp
  • warm water: 1 cup
  • russet potatoes: 5 pound (cubed)
  • bay leaf: 1 piece
  • cheddar cheese: 1 cup (shredded)
  • slices crisp cooked bacon, crumbled: 6 piece

Metric Conversion

Stages of cooking

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  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.
    Creamy Slow Cooker Potato Cheese Soup Photo 2
  2. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
    Creamy Slow Cooker Potato Cheese Soup Photo 3
  3. Cover, and cook 5 hours on High, or 8 hours on Low.
    Creamy Slow Cooker Potato Cheese Soup Photo 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.
    Creamy Slow Cooker Potato Cheese Soup Photo 5

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