Cream of Potato & Cheddar Soup

Cream of Potato & Cheddar Soup

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  • Prep Time


  • Total Time


  • Servings



  • 8

    medium Yukon gold potatoes, peeled and cubed

  • 1

    large red onion, chopped

  • 1

    celery rib, chopped

  • 2

    cans (14½ oz) reduced sodium chicken broth

  • 1

    can (10¾ oz) condensed cream of celery soup, undiluted

  • 1

    tsp. garlic powder

  • ½

    tsp. white pepper

  • cups shredded sharp cheddar cheese

  • 1

    cup half-and-half cream

  • Optional toppings: salad croutons, crumbled cooked bacon and additional shredded sharp cheddar cheese


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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