Potato Cheese Soup



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.

2. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.

3. Place potatoes in slow cooker, and pour heated vegetable mixture into potatoes. Place bay leaf in pot.

4. Cover, and cook 5 hours on HIGH, or 8 hours on LOW. Add milk in the last hour.

5. 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.