Step 1

Prepare a gallon freezer bag, labeling according to your preferred method.

Step 2

Add all ingredients, except the broth and water, into labeled gallon freezer bag.

Step 3

Seal bag, removing as much air as possible and freeze for up to three months.

Step 4

No need to thaw. Cook from frozen.

Step 5

Dump contents of freezer bag into slow cooker, plus 2 cups water and a 14.5 oz can chicken broth, into slow cooker.

Step 6

Cook on low 7-9 hours.

Step 7

Remove bay leaves, and blend half of the mixture in a high speed blender and stir back into slow cooker. (Or use an immersion blender until you reach the desired consistency)

Step 8

Stir, serve and enjoy! Optional: Garnish with cheese.