Cream of Potato & Cheddar Soup

By á-2700

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

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.