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.