Creamy Slow Cooker Potato and Cheese Soup

Melt butter in a large saucepan over medium heat. Add onion and cook until translucent. Stir in flour to form a smooth paste, then gradually add 2 cups water, carrots, celery, garlic, salt, and pepper. Heat through, then stir in milk. Dissolve chicken base in 1 cup warm water and add it to the vegetable mixture.

Transfer the potatoes to the slow cooker and pour the hot vegetable mixture over them. Add a bay leaf to the pot.

Cover and cook on High for 5 hours or on Low for 8 hours.

Remove the bay leaf. Puree about 4 cups of the soup in a blender or food processor, then return the puree to the slow cooker. Stir in cheese and bacon until the cheese melts.