cream of potato & cheddar cheese soup
(1 rating)
One day my daughter Jen had given me some of her Yukon Gold Potatoes from her garden. I then decided I'd quickly throw a potato soup together in my crock-pot. Within 3 hours and 15 minutes, we had a delicious potato soup for our dinner.
(1 rating)
yield
6 serving(s)
method
Slow Cooker Crock Pot
Ingredients For cream of potato & cheddar cheese soup
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6 cupspeeled, cubed, yukon gold potatoes
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1 cupdiced red onion
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1/2 cupdiced celery
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1 tsp.garlic powder
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1/4 tsp.ground white pepper
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1 (14 oz.)can chicken broth
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1 (14 oz.)can low sodium chicken broth
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1(10.5 oz.) can cream of celery soup
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1 cuphalf-and-half cream
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1-1/2 cupsshredded sharp cheddar cheese
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Garnish:cheese & garlic flavored croutons, optional
How To Make cream of potato & cheddar cheese soup
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1Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.
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2Stir in the cream of celery soup; place the lid over the crock-pot, and cook on high for 3 hours, or 3 hours and 15 minutes, until the potatoes are cooked through.
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3Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.
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4Cover the crock-pot, and let sit until the cheese melts.
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5Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.
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