cream of potato & cheddar cheese soup

Marshfield, WI
Updated on Jan 29, 2014

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.

prep time
cook time
method Slow Cooker Crock Pot
yield 6 serving(s)

Ingredients

  • 6 cups - peeled, cubed, yukon gold potatoes
  • 1 cup - diced red onion
  • 1/2 cup - diced celery
  • 1 tsp. - garlic powder
  • 1/4 tsp. - ground white pepper
  • 1 (14 oz.) - can chicken broth
  • 1 (14 oz.) - can low sodium chicken broth
  • 1 - (10.5 oz.) can cream of celery soup
  • 1 cup - half-and-half cream
  • 1-1/2 cups - shredded sharp cheddar cheese
  • Garnish: - cheese & garlic flavored croutons, optional

How To Make cream of potato & cheddar cheese soup

  • Step 1
    Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.
  • Step 2
    Stir 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.
  • Step 3
    Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.
  • Step 4
    Cover the crock-pot, and let sit until the cheese melts.
  • Step 5
    Once the cheese has melted, stir the soup, then ladle soup into bowls, and garnish each bowl with the cheese & garlic flavored croutons, if desired.

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes