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Creamy Slow Cooker Potato Cheese Soup

SUBMITTED BY: KATHYB      PHOTO BY: Brian E

"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."
PREP TIME  30 Min
COOK TIME  5 Hrs
READY IN  5 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 18 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1/4 cup butter
  • 1/2 white onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups water
  • 2 large carrots, diced
  • 4 stalks celery, diced
  • 1 tablespoon dried, minced garlic
  • salt and pepper to taste
  • 1 cup milk
  • 2 tablespoons chicken soup base
  • 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

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. 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.

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by 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. And I added more spices, like tabasco squeez'ins (the left over pulp from making tabaco sauce), to give it some zip.

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by ANGELAO
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 factor in more liquid.

8 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2005 by MINNIE000
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 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!

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 181

  • Total Fat: 6.2g
  • Cholesterol: 17mg
  • Sodium: 362mg
  • Total Carbs: 26.8g
  •     Dietary Fiber: 2.6g
  • Protein: 5.3g

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