Tuesday, April 5, 2011

Potato Cheese Soup

Recipe from The Great Tasting Potatoes  Cookbook

2 lbs. new red potatoes, cut into 1/2 inch cubes
3/4 cup coarsely chopped carrots
1 medium onion coarsely chopped
3 cups chicken broth
1/2 t. salt
1 cup of half and half
1/4 t. black pepper
2 cups of shredded cheddar cheese

1.  Layer potatoes, carrots, onion, broth and salt in slow cooker.  Cover;
cook on low for 6 to 7 hours or high for 3 to 3 1/2 hours or until veggies are tender.
2. Stir in half and half and pepper.  Cover;  cook on high for 15 minutes.
Turn off heat. Let stand, uncovered, approx. 5 minutes.  Stir in cheese until melted.

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