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Cream of Potato & Cheddar Soup
The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it’s just heavenly. It's total comfort with the simplicity of
good ingredients! —Cindi Bauer, Marshfield, Wisconsin
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
Directions
- 1. 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.
- 2. Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.
Nutrition Facts
1 cup: 212 calories, 8g fat (5g saturated fat), 28mg cholesterol, 475mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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