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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.

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