Creamy Slow Cooker Potato Cheese Soup

It is Soup season, and this is a crockpot version of my all time favorite soup

Creamy Slow Cooker Potato Cheese Soup


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 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 In a large saucepan over medium heat, melt butter. Cook onion in butter until translucent. Stir in flour. Stir in 2 cups water, carrots, celery, garlic, salt and pepper. Heat through. Stir in milk. Dissolve chicken base in 1 cup warm water and pour into vegetable mixture.
2 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.
3 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.