Creamy Slow Cooker Potato Cheese Soup

Christine Powlowski

Updated on May 11, 2024

Ingredients

¼ cup butter
½ white onion, chopped
¼ cup 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

Directions

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

169	Calories
5g	Fat
27g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 169
% Daily Value *
Total Fat 5g	7%
Saturated Fat 3g	16%
Cholesterol 15mg	5%
Sodium 320mg	14%
Total Carbohydrate 27g	10%
Dietary Fiber 3g	9%
Total Sugars 2g
Protein 5g	9%
Vitamin C 9mg	10%
Calcium 80mg	6%
Iron 1mg	3%
Potassium 452mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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