Cream of Potato & Cheddar Soup |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 11 |
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Total comfort, with the simplicity of good ingredients. Yukon Gold potatoes make this soup taste incredible; my daughter always shares them from her garden. With sharp cheese and croutons, itâs heavenly! âCindi Bauer, Marshfield, Wisconsin Ingredients:
8 medium yukon gold potatoes, peeled and cubed |
1 large red onion, chopped |
1 celery rib, chopped |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 teaspoon garlic powder |
1/2 teaspoon white pepper |
1-1/2 cups (6 ounces) shredded sharp cheddar cheese |
1 cup half-and-half cream |
optional toppings: salad croutons, crumbled cooked bacon and additional shredded sharp cheddar cheese |
Directions:
1. Combine the first seven ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender.
2. Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice. Yield: 11 servings (2-3/4 quarts).
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