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

1. Combine the first 7 ingredients in a slow cooker. Cover and cook on LOW until potatoes are tender, 7-9 hours.

2. Stir in cheese and cream. Cover and cook until the cheese is melted, about 30 minutes. Garnish servings with the toppings of your choice.

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