Brett's Slow Cooker Loaded Baked Potato Soup

Ingredients

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• ¼ cup butter
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• ½ white onion, chopped
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• ¼ cup all-purpose flour
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• 2 cups water
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• 2 large carrots, diced
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• 4 stalks celery, diced
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• 1 tablespoon dried, minced garlic
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• salt and pepper to taste
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• 1 cup milk
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• 2 tablespoons chicken soup base
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• 1 cup warm water
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• 5 pounds russet potatoes, peeled and cubed
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• 1 bay leaf
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• 1 cup shredded Cheddar cheese
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• 6 slices crisp cooked bacon, crumbled
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Instructions

1. 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. 2
   Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.
3. 3
   Cover, and cook 5 hours on High, or 8 hours on Low.
4. 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.