Potato Cheese Soup

I love soup!  It make me feel all warm and cozy, especially when eaten with fresh, warm, homemade bread.  I get off work at 5 and at that time I am starving so I have been trying to make dinners that I can mostly prepare the night before or in the morning before work.  My mother-in-law gave me a recipe book with all crock-pot recipes so I decided to give the potato soup a try.  It only took about 20 minutes of prep in the morning and then 10 minutes when I got home.  I made some adjustments and it was awesome!  Here is my version of the recipe:

INGREDIENTS
2 lb red potatoes (about 8)
3/4 c. finely chopped carrots
1 medium onion, finely chopped
3 c. chicken broth
2 Tbsp. butter
2 Tbsp. flour
1 c. cream
2 c. whole milk
1/4 tsp. pepper
1 tsp salt
2 c shredded cheddar cheese
Green onions, chopped
Bacon pieces


DIRECTIONS
Peel and cut potatoes into 1/2 inch cubes.  Place potatoes, carrots, onion, and broth in crock-pot.  Cover and cook on low for 4-6 hours.

Just before crock-pot timer goes off melt butter in a medium sauce pan.  Add flour to make a roux.  Slowly add in cream while stirring. Add whole milk and continue to warm over medium-high heat.  Remove from heat just before it begins to boil. Add in cheese, salt, and pepper and stir until smooth. Add mixture to vegetables in crock-pot and stir until evenly mixed.  Serve topped with green onions and bacon pieces with fresh bread on the side for dipping.
–Melanie