Potato Cheddar Soup
Potato Cheddar Soup from Crock-Pot® Hearty Soups, Stews & Chilies cookbook (item # 2269800) Makes 6 servings Cook Time: 6 to 7 hours (LOW) or 3 to 3-½ hours (HIGH), plus 15 minutes (HIGH)
2 pounds new red potatoes, cut into ½-inch cubes
3 cups vegetable broth
¾ cup coarsely chopped carrots
1 medium onion, coarsely chopped
½ teaspoon salt
1 cup half-and-half
¼ teaspoon black pepper
2 cups (8 ounces) shredded Cheddar cheese
1. Place potatoes, broth, carrots, onion and salt in CROCK-POT® slow cooker. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 3-½ hours or until vegetables are tender.
2. Stir in half-and-half and pepper. Cover; cook on HIGH 15 minutes. Turn off heat. Remove lid; let stand 5 minutes. Stir in cheese until melted.
Serving Suggestion: Try this soup topped with whole wheat croutons.