Potato cheddar soup

• 2 lb red skin potatoes peeled and cut into half inch cubes
• 3/4 cup coarsely chopped carrots
• 1 medium onion coarsely chopped
• 1/2 tsp salt
• 3 cup chicken broth (24 oz)
• 1 cup half and half
• 2 cup shredded cheddar cheese

1. Place potatoes, carrots, onion, broth and salt in crockpot slow cooker.
2. Cover and cook on LOW 6 to 7 hours or high 3 to 3.5 hours or until vegetables are tender
3. Stir in half and half and pepper.
4. Cover.
5. Cook on HIGH 15 minutes.
6. Turn off heat and remove cover.
7. Let stand 5 minutes.
8. Stir in cheese until melted.
9. Top with crumbled cooked bacon

red skin potatoes, carrots, onion, salt, chicken broth, cheddar cheese

Taken from cookpad.com/us/recipes/333810-potato-cheddar-soup (may not work)