Cream of Potato & Cheddar Soup
By á-2700
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Ingredients
- 8 medium Yukon gold potatoes, peeled and cubed
- 1 large red onion, chopped
- 1 celery rib, chopped
- 2 cans (14 1/2 oz) reduced sodium chicken broth
- 1 can (10 3/4 oz) condensed cream of celery soup, undiluted
- 1 tsp. garlic powder
- 1/2 tsp. white pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup half-and-half cream
- Optional toppings: salad croutons, crumbled cooked bacon and additional shredded sharp cheddar cheese
Details
Preparation
Step 1
Combine first seven ingredients in a 4 or 5 quart 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 mins. longer or until cheese is melted. Garnish servings with toppings of your choice.
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