Creamy Slow Cooker Potato Cheese Soup

Ingredients

• 1/4 cup butter
• 1/2 white onion, chopped
• 1/4 cup all-purpose flour
• cup swater
• large carrots, diced
• stalk scelery, diced
• tablespoon dried, minced garlic
• salt and pepper to taste
• cup milk
• tablespoon schicken soup base
• cup warm water
• pound srusset potatoes, peeled and cubed
• bay leaf
• cup shredded Cheddar cheese
• slice scrisp cooked bacon, crumbled

Instructions

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.