Cheesy Bacon-Potato Soup

• 2 T. butter
• 1 small white onion, chopped
• 2 T. flour
• 1 cup water
• 1 large carrot, diced
• 2 stalks celery, diced
• 1-1/2 tsp. minced garlic (2-3 cloves)
• salt and pepper to taste
• 1/4 cup cream cheese, cut into cubes
• 1 T. chicken bouillon granules
• 1/2 cup hot water
• 4 russet potatoes, peeled and cubed
• 1 bay leaf
• 1/3 cup shredded Cheddar cheese
• 4 slices crisp-cooked bacon, crumbled

In a large pot with a lid, melt the butter over medium-high heat. Add the onions and cook until translucent, stirring occasionally. Turn heat to medium and add flour. Stir constantly, and allow flour to cook about 30 seconds before adding water, carrot, celery, garlic, and salt and pepper. Heat through, then add cream cheese, stirring until melted. Dissolve bouillon in 1/2 cup hot water, then add to mixture.

Add potatoes and stir to combine. Place bay leaf in pot, turn heat down to a simmer and cover. Cook 10-15 minutes or until potatoes are tender, stirring occasionally.

You can blend some of the soup in the blender if you like (but not all, you want it a little chunky) or use a potato masher to break down some of the chunks. If it is too thick, add some milk, broth, or water. Add cheese and bacon and stir until cheese is melted. Serve immediately.

Adapted from Creamy Slow Cooker Potato Cheese Soup
To make this in a slow cooker, follow the recipe until you add the potatoes. Place the potatoes in the slow cooker, pour the vegetable mixture over the top, and add the bay leaf. Cook 5 hours on high, 8 hours on low. The rest stays the same.