Name: Cream of Potato & Cheddar Soup
Cook time: 7 h 55 min
Total time: 7 h 55 min
Yield: 3 servings
Ingredients: 8 medium Yukon Gold potatoes, peeled and cubed; 1 large red onion, chopped; 1 celery rib, chopped; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted; 1 teaspoon garlic powder; 1/2 teaspoon white pepper; 1-1/2 cups shredded sharp cheddar cheese; 1 cup half-and-half cream; Optional toppings: Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

Soups

Combine the first 7 ingredients in a 4- or 5-qt. 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 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.

8 medium Yukon Gold potatoes, peeled and cubed

2 cans (14-1/2 ounces each) reduced-sodium chicken broth

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

Optional toppings: Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese

Cream of Potato & Cheddar Soup

Ingredients

Directions

Nutrition