4 tablespoons butter
1/2 white onion, chopped
1/4 cup all purpose flour
2 cups water
4 stalks celery, diced
2 large carrots, diced
1 tablespoon minced garlic
salt and pepper to taste
1 cup milk
2 tablespoons chicken base dissolved in 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
In a large saucepan over medium heat, melt butter. Cook onion in butter until translucent. Stir in flour. Stir in 2 cups water, celery, carrots, garlic, salt and pepper. Heat through. Stir in milk. Add dissolved chicken base in water. Place potatoes in slow cooker and stir 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 and puree about 4 cups of the soup in a blender or food processor or using an immersion blender. Stir in cheese and bacon until cheese is melted. Makes 6 quarts.
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