Melt butter in large saucepan over medium heat. Add onion and cook until translucent. Stir minced garlic until warm. Stir in flour until smooth, then gradually add in stock. Add in carrots, celery and season to taste with salt and pepper. Heat through, then stir in milk. Place cubed potatoes in slow cooker with hot vegetable mixture. Place bay leaf in pot. Cover and cook on low for 8 hours or high for 4-5 hours until potatoes are tender. Remove bay leaf.
Transfer 4 cups of soup into a blender and puree. Then stir pureed soup back into slow cooker. Stir in cheese and bacon. Serve once cheese is melted. Top each serving with additional shredded cheddar cheese as garnish if desired.
Originally Submitted
12/9/2010
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