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. Total comfort with the simplicity of good ingredients!
—CINDI BAUER MARSHFIELD, WI
PREP: 25 MIN. • COOK: 7 1/2 HOURS • MAKES: 11 SERVINGS (2 3/4 QUARTS)
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 and additional shredded sharp cheddar cheese
1. Combine the first seven ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until the potatoes are tender.
2. Stir in cheese and cream. Cover and cook 30 minutes longer or until the cheese is melted. Garnish individual servings with the toppings of your choice.