Creamy Slow Cooker Potato Cheese Soup

Creamy Slow Cooker Potato Cheese Soup

103
KATHYB 0

"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

5 h 30 m {{adjustedServings}} servings 180 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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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.
  2. Place 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

103
  1. 141 Ratings

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This is the second or third time I've made this soup now. Here's what I'm doing differently. I only use half of the recommended potatoes with all of the liquid plus an extra cup of milk. I sk...

This recipe turned out okay, but as in any slow cooker recipe I should have remembered to add the milk at the very end. I got curdled soup. Over all it tasted okay, just looked like cottage ch...

I loved this recipe. My husband thought it was a little "grainy" and thick. It was almost like cheesy mashed potatoes...but the flavor was delicious. I would definitely make it again, but fac...