Potato Cheese Soup
- Ready In:
- 11hrs 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 6 medium potatoes, peeled and chopped
- 1 (14 1/2 ounce) can chicken broth
- 1⁄2 teaspoon onion powder
- 2 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded (8 oz.)
- 1 (12 ounce) can evaporated milk
- pepper
directions
- Combine potatoes, broth, onion powder, garlic, and pepper.
- Cover; cook on low-heat setting 9-11 hours or on high-heat setting 4- 4 1/2 hours in a crockpot.
- Stir cheese and milk into soup.
- Cover; cook on low heat setting 1 hour more or on high heat setting 30 minutes more.
- If desired, mash potatoes slightly just before serving.
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Reviews
-
I made this soup today and it was wonderful. I did however do it on the stove top instead of the crockpot because I quadruapled the recipe for a large family gathering. Everyone loved it. It is a little thick but that is an easy fix; just add a little extra broth to thin it. I am looking forward to experimenting with this recipe and subsituting the potatoes with broccoli, cauliflower or turnips. Thanks for a great recipe.
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1 Hour before I was to serve this soup to a Christmas gathering of friends, I had to completely rework it...it lacked taste, the cheese had curdled and it was like paste. Needless to say, I was looking for a simple, quick recipe and all I found was a mess!! This recipe has been removed from "my cookbook".