Cream of Potato & Cheddar Cheese Soup

Cindi Bauer


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 vote

Slow Cooker Crock Pot


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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
(10.5 oz.) can cream of celery soup
1 cup
half-and-half cream
1-1/2 cups
shredded sharp cheddar cheese
cheese & garlic flavored croutons, optional

How to Make Cream of Potato & Cheddar Cheese Soup


  • 1Put the potatoes, onion, celery, garlic powder, white pepper, and both cans of chicken broth, in a 3-1/2 quart size crock-pot.
  • 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.
  • 3Once the potatoes are completely cooked; stir in the half-and-half cream, then stir in the shredded cheddar cheese.
  • 4Cover the crock-pot, and let sit until the cheese melts.
  • 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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