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Creamy Slow Cooker Potato Cheese Soup

Creamy Slow Cooker Potato Cheese Soup

Cost $20, save $30

Source: Recommended by CookPal

  • 300 Min
  • 18 Servings
  • $20

INGREDIENTS

  • Dairy

    • 🧈 ¼ cup butter
    • 🥛 1 cup milk
    • 🧀 1 cup shredded Cheddar cheese

  • Vegetables

    • 🧅 ½ white onion, chopped
    • 🥕 2 large carrots, diced
    • 🥬 4 stalks celery, diced
    • 🥔 5 pounds russet potatoes, peeled and cubed
    • 1 bay leaf

  • Seasonings

    • 1 tablespoon dried, minced garlic
    • 🧂 salt and pepper to taste
    • 2 tablespoons chicken soup base

  • Other

    • 🌾 ¼ cup all-purpose flour
    • 💧 2 cups water
    • 💧 1 cup warm water
    • 🥓 6 slices crisp cooked bacon, crumbled

STEPS

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.

2

Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.

3

Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.

4

Cover, and cook 5 hours on High, or 8 hours on Low.

5

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.

6

Stir in cheese and bacon until cheese is melted.

NUTRIENTS

Per 1 serving

🔥

169

Calories

  • 5
    Protein
  • 27
    Carbs
  • 5
    Fats

💡 For extra flavor, add a pinch of smoked paprika when serving.Use a hand blender directly in the slow cooker for easier pureeing.Leftovers can be frozen for up to 3 months — reheat slowly on the stovetop.Serve this soup with crusty bread or cornbread for a complete meal.