2 lbs red potatoes, peeled and cut into 1/2 inch cubes
3/4 cup finely chopped carrots
1 medium onion, finely chopped
3 cups chicken broth
1/2 tsp salt
1 cup whole milk
1/4 tsp black pepper
2 cups shredded Cheddar cheese
3/4 cup finely chopped carrots
1 medium onion, finely chopped
3 cups chicken broth
1/2 tsp salt
1 cup whole milk
1/4 tsp black pepper
2 cups shredded Cheddar cheese
Place potatoes, carrots, onion, broth and salt in slow cooker. Cover and cook on LOW for 6 to 7 hours. Stir in milk and pepper. Cover; cook on HIGH for 15 minutes. Turn off slow cooker. Stir in cheese and stir until melted. Makes 6 servings.
Review:
This soup was so easy and it was so good! My whole family absolutely loved it and ate it until it was all gone. If you have leftover ham, dice some up and add it into the soup. 4 stars.
Karen, Hi, I'm the food editor at the Deseret News and I'm doing a story on slow-cooking, and I'd like to interview you, hopefully early next week. Can you e-mail me with your phone number or contact information? I'm at vphillips@desnews.com
Thanks, Valerie Phillips
Hi, I made this recipe last night and it didn't quite work out. I followed the directions and put in the cheese after unpluging the crock pot, but it didn't melt all the way. It just kind of clumped together. My three year old still loved it though. Is that what it did for you or did I do something wrong?
I guess when I made it I did leave it on low until the cheese melted. I don't know why the original directions said to turn it off. Sorry!
I loved this one. Thanks!!
I think 6-7 hours may be a bit long to cook this, at least for my crock pot. All of the liquid melted off and the potatoes became brown and overcooked. I plan on changing the cook time to 4 hours next time I try this.
Hopefully for those who work FT can leave for 8 1/2 hours. I don't use cow milk, has anyone tried almond milk? Going to try tomorrow.