Cream Of Potato & Cheddar Soup
- 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 shredded sharp cheddar cheese
- 1 cup half-and-half cream
- Optional toppings: salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese
- 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.
- Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.
potatoes, red onion, celery, chicken broth, condensed cream, garlic, white pepper, cheddar cheese, cream, salad croutons
Taken from www.tasteofhome.com/recipes/cream-of-potato-cheddar-soup/ (may not work)