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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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.
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Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
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Cover, and cook 5 hours on High, or 8 hours on Low.
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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.
