Crock Pot Potato Cheese Soup

I've been so annoyed because I cannot find where I originally found this recipe :-( 

I hate not giving credit to the original chef because I certainly cannot do anything more than follow directions. 
I'll keep searching. 
In the meantime, you must enjoy this recipe for 3 reasons. 
1. It's delicious. 2. It's a crock pot meal so it's super easy 3. It's WINTER!

You will need:

• 6 slices bacon

• 1 1/2 cups diced onions

• 5 cups peeled diced russet potatoes

• 3/4 cup diced celery

• 4 cups chicken broth

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup flour

• 1 1/2 cup half and half

• 2 cups shredded cheese

Directions:

1. Fry bacon in skillet till crisp, remove from pan and drain. Crumble bacon and refrigerate. In the same skillet saute onions for 3 or 4 minutes. Put onions, celery and potatoes in slow cooker, add chicken broth, salt and pepper. Cook on low heat for 6-7 hours. 
*I actually bake my bacon. I find that it's easier for me to pop it in the oven and not have to think about it for 20 minutes. Just lay your strips of bacon on a cookie sheet lined with foil. Pop it in the oven while it's cold. Turn it on to 350 for about 20 minutes (maybe less depending on your oven).*

2. 6-7 hours later (about 30 minutes before you are ready to eat) stir together flour and half and half, mix well with wire whisk. 

3. Add mixture to soup, increase slow cooker to high and cook for 30 minutes until thick.

4. Add cheese and stir until melted. 

5. I topped ours with green onions and bacon. I swear the crunchy, salty bacon MAKES the soup. Don't skip the bacon!

Enjoy!