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Slow Cooker Potato Cheese Soup Recipe

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This recipe for Slow Cooker Potato Cheese Soup, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Racquel Spuzak
Added: Tuesday, October 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp and 1 tsp butter
1/8 white onion, chopped
1 tbsp and 1 tsp all-purpose flour
2/3 cup water
2/3 large carrots, diced
1-1/3 stalks celery, diced
1 tsp dried, minced garlic
salt and pepper to taste
1/3 cup milk
2 tsp chicken soup base
1/3 cup warm water
1-3/4 pounds russet potatoes, peeled and cubed
1/3 bay leaf
1/3 cup shredded Cheddar cheese
2 slices crisp cooked bacon, crumbled

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

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Cook time 5 hours

 

 

 

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