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1/4 c. butter 1/2 c. onion, chopped 1/4 c. all-purpose flour 2 c. water 2 large carrots, diced 2 stalks celery, diced 1 Tbsp. dried minced garlic salt and pepper to taste 1 c. milk 2 Tbsp. chicken soup base 1 c. warm water 5 lb. potatoes, peeled and cubed 1 bay leaf 1 c. shredded Cheddar cheese 6 slices crisp cooked bacon (optional) Melt butter in large saucepan over medium heat. Cook onion in butter until translucent. Stir in flour until smooth then gradually add two cups water, carrots, celery, garlic, salt and pepper. Heat through and then add milk. Dissolve chicken base in 1 cup warm water and add vegetables to mixture. Place potatoes in slow cooker and pour vegetable mixture onto potatoes. Add bay leaf. Cover and cook 5 hours on high or 8 hours on low. Remove bay leaf, puree about 4 cups in the blender. Stir in cheese and bacon until cheese is melted. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |