One day my daughter Jen had given me some of her Yukon Gold Potatoes from her garden. I then decided I'd quickly throw a potato soup together in my crock-pot. Within 3 hours and 15 minutes, we had a delicious potato soup for our dinner.
Cream of Potato & Cheddar Cheese Soup
6 cups peeled, cubed, Yukon Gold Potatoes
1 cup diced red onion
1/2 cup diced celery
1 teaspoon garlic powder
1/4 teaspoon ground white pepper
1 (14 ounce) can chicken broth
1 (14 ounce) can low sodium chicken broth
1 (10.5 ounce) can cream of celery soup
1 cup half-and-half cream
1-1/2 cups shredded sharp cheddar cheese
cheese & garlic flavored croutons, to garnish the soup (opt.)
Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.
Stir in the cream of celery soup; place the lid over the crock-pot, and cook on high for 3 hours, or 3 hours and 15 minutes, until the potatoes are cooked through.
Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.
Cover the crock-pot, and let sit until the cheese melts.
Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.
This soup makes: 6 servings