Cream of Potato & Cheddar Cheese Soup

One day my daughter 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.  (Pictures taken of soup, are without croutons displayed on top.)





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.)

1.)  Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.

2.)  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.

3.)  Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.

4.)  Cover the crock-pot, and let sit until the cheese melts.

5.)  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.

6.)  This soup makes: 6 servings



-------- An up close picture of the soup. --------

Cream of Potato & Cheddar Cheese Soup | Just A Pinch Recipes