Rating: 3.9 stars
152 Ratings
  • 5 star values: 62
  • 4 star values: 43
  • 3 star values: 24
  • 2 star values: 16
  • 1 star values: 7

Soup for a crowd made in my 6 1/2 quart slow cooker. Hearty and flavorful. Serve with corn bread or your favorite crusty bread and a salad or other vegetable. For a 3 quart slow cooker, halve all ingredient amounts.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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, then stir in milk. Dissolve chicken base in 1 cup warm water, and pour into vegetable mixture.

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

  • Cover, and cook 5 hours on High, or 8 hours on Low.

  • 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.

Nutrition Facts

169 calories; protein 4.6g; carbohydrates 26.6g; fat 5.2g; cholesterol 14.9mg; sodium 320.3mg. Full Nutrition
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Reviews (156)

Most helpful positive review

Rating: 4 stars
02/12/2005
This is the second or third time I've made this soup now. Here's what I'm doing differently. I only use half of the recommended potatoes with all of the liquid plus an extra cup of milk. I skip the bacon (don't like bacon) and add lots and lots of extra cheese. You may add even more milk or chicken stock. Good flavour though! Read More
(158)

Most helpful critical review

Rating: 3 stars
11/10/2003
This recipe turned out okay but as in any slow cooker recipe I should have remembered to add the milk at the very end. I got curdled soup. Over all it tasted okay just looked like cottage cheese. And I added more spices like tabasco squeez'ins (the left over pulp from making tabaco sauce) to give it some zip. Read More
(127)
152 Ratings
  • 5 star values: 62
  • 4 star values: 43
  • 3 star values: 24
  • 2 star values: 16
  • 1 star values: 7
Rating: 4 stars
02/12/2005
This is the second or third time I've made this soup now. Here's what I'm doing differently. I only use half of the recommended potatoes with all of the liquid plus an extra cup of milk. I skip the bacon (don't like bacon) and add lots and lots of extra cheese. You may add even more milk or chicken stock. Good flavour though! Read More
(158)
Rating: 3 stars
11/10/2003
This recipe turned out okay but as in any slow cooker recipe I should have remembered to add the milk at the very end. I got curdled soup. Over all it tasted okay just looked like cottage cheese. And I added more spices like tabasco squeez'ins (the left over pulp from making tabaco sauce) to give it some zip. Read More
(127)
Rating: 5 stars
11/10/2003
I loved this recipe. My husband thought it was a little "grainy" and thick. It was almost like cheesy mashed potatoes...but the flavor was delicious. I would definitely make it again but factor in more liquid. Read More
(82)
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Rating: 5 stars
07/30/2003
Fantastic soup! I didn't have any bacon so I used the leftover Easter ham and added some green onions and dill spice to the other ingredients. I do agree on the liquid ratio so I added enough milk to cover the potatoes. Perfect! Also instead of dicing the potatoes I thinly sliced them making this soup look like 'restaurant style'. I did not blend the potatoes with a stick blender as it was thick enough. Will definitely add to my cookbook! Read More
(52)
Rating: 4 stars
05/09/2006
You can play around with this recipe a lot. Firstly I didn't measure the liquid. If I felt it was getting too thick I just added more. Didn't use water or base; only chicken broth and fat free half and half. Hubby smoked a pork tenderloin so I added that in lieu of the bacon. Sprinkled in more seasonings (garlic and onion powders dry mustard and dried parsley) and used three leftover baked potatoes from Sunday dinner. I ran the potatoes thru the food processor before I began so I didn't need to puree. Lastly I felt this needed more cheese than stated. In addition to the horseradish cheddar I used I also threw in some parm. Didn't feel the need to use my slow cooker for this; worked well on top of the stove. This was a great place to start Kathy; just made it my own. Thanks so much as this turned out absolutely delicious! Read More
(47)
Rating: 5 stars
12/07/2007
We loved this soup which is easy & fulfilled all our expectations of cheesy potatoe-y goodness. And I am an Idaho girl so I love potatoes! Don't skip the puree step. Recommend thick-cut butcher bacon and a can of corn too. Thanks for the great recipe Read More
(31)
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Rating: 5 stars
03/11/2003
Great recipe and easy to make! The only thing I would do differently is add the cooked bacon the same time as the rest of the ingredients for more flavor. Read More
(23)
Rating: 3 stars
02/19/2003
Tasted pretty good but not good enough for all the time and effort that went into it. Didn't taste like I had anticipated it would. Not like the restaurants soup. Similiar but no cigar! Had to add more milk it was way too thick. And added a lot more cheese. It dirtied up every bowl and pan I had just to make it in the crockpot! Is not "quick and easy"! Not worth it. Read More
(21)
Rating: 3 stars
03/15/2011
I took this recipe and made it a little healthier/lighter. Just by looking at the recipe before I made it four cups liquid would not be enough for five pounds of potatoes. I used organic red potatoes and instead of chicken soup base and plain water I used organic chicken broth (about six cups). I didn't need the flour (I've had some experiance cooking potato soup--flour is not really needed as the potato starch thickens the soup well enough) so I cut back on the butter just a bit and sauteed the onion carrots celery and a mess of minced fresh garlic all together before adding it to the crockpot with the potatoes and broth. I did add a few more spices (dried chives onion powder garlic powder Beau Monde seasoning). After the potatoes had cooked in the crockpot I mushed them with my potato masher only slightly for a chunkier soup then added the milk (I used fat free evaporated milk for a creamier texture--I didn't need the full cup). When this was all said and done this is a fair soup that was bendable to make my own and worked well to stretch what I had for a cheap lunch this week. I think this would be a good soup to substitute in cauliflower for low-carbers too. Read More
(17)