Categories: Soup
Ingredients
- 8 medium Yukon Gold potatoes, peeled and cubed
- 1 large red onion, chopped
- 1 celery rib, chopped
- 2 cans (14.5 oz. each) chicken broth
- 10.75 oz. can condensed cream of celery soup, undiluted
- 1 tsp garlic powder
- 1/2 tsp white pepper
- 1 1/2 cups shredded sharp cheddar
- 1 cup half-and-half
- Optional toppings: salad croutons, crumbled cooked bacon, chives, and additional sharp cheddar
Directions
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Combine the first 7 ingredients in a slow cooker. Cover and cook on LOW until potatoes are tender, 7-9 hours.
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Stir in cheese and cream. Cover and cook until the cheese is melted, about 30 minutes. Garnish servings with the toppings of your choice.