“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.” - by KATHYB
Ingredients
Adjust Servings
Original recipe yields 18 servings
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
Amount Per Serving (18 total)
- Calories
- 180 cal
- 9%
- Fat
- 6 g
- 9%
- Carbs
- 26.7 g
- 9%
Based on a 2,000 calorie diet
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Reviews (100)
Rate This Recipe
"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 skip the..." See more bacon (don't like bacon) and add lots and lots of extra cheese. You may add even more milk or chicken stock. Good flavour though! "
BNBRUNGE
"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 cheese. ..." See more And I added more spices, like tabasco squeez'ins (the left over pulp from making tabaco sauce), to give it some zip."
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