Good morning here we will give you a recipe slow cooked cheddar potato soup which is interesting The way making it is very not too difficult. You just need to be careful to get results from slow cooked cheddar potato soup which has aroma and taste that can evoke our tastes.

So that the result of slow cooked cheddar potato soup, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare slow cooked cheddar potato soup delicious as long as you know the tricks and how to make this dish you can be serving very special.

Ingredients and seasonings used for prepare

1. Prepare 2 # russet potatoes boiled & drained
2. Prepare 7 chicken bollioun cubes
3. Prepare Onion powder
4. Take Garlic powder
5. Prepare Garlic salt
6. Take Pepper
7. Prepare 6 tbsp margarine
8. Take Bacon drippings
9. Prepare 3 TBSP flour
10. Prepare 3 C water
11. Use 1 Velveeta cheese pouch
12. Prepare 2 C shredded cheddar cheese
13. Take 1 can evaporated milk

Add the celery, carrots, and onions and sauté for about five minutes. Stir in the cream of potato soup and sour cream. Puree potatoes in the slow cooker with an immersion blender until smooth. In a large saucepan, saute onion and celery in butter until tender.

Step by step to make Slow cooked cheddar potato soup:

1. In a slowcooker, combine water, cubes, seasonings. Turn on high til it boils.
2. Add in boiled potatoes about 6 large ones, add butter. Let cook awhile.
3. Add milk, Velveeta and stir. In a small pan, add 3 spoonfuls of bacon drippings, melt down, add flour and whisk, add some water about 1 cup. Whisk until no lumps appear. Whisk into slowcooker.
4. Turn on low until starting to bubble, stirring occasionally. Add cheddar cheese, stir and turn off. Now you can add whatever you want into the soup for extra flavor, such as bacon bits or ham cubes. This cooks in about 3 hours start to finish once the water has boiled in the beginning of process.
5. Done and ready to serve!

Add potatoes and broth; bring to a boil. Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, pepper and paprika. Combine flour and remaining milk until smooth; gradually stir into soup. To make this soup on the stovetop, use a heavy bottomed pan.

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