Receta Potato-Cheese Soup

by Thomas Grossmann

• 2 lbs potatoes, peeled and cut in 1/2 inch cubes
• 1 medium size onion, chopped
• 3/4 cups of carrots, chopped
• 1 tsp Salt
• 3 cups Chicken Broth, red.sodium & fat free
• 1 cup Half and Half
• 1 tsp Black Pepper
• 2 cups Shredded Cheddar Cheese

Place the potatoes, carrots, onions, salt and chicken broth in a crock pot.

Set it on Low and let cook for 6-8 hours until the potatoes and carrots are tender.

Add the black pepper and half and half and cook on High for 15 minutes.

Remove the cover, stir in the cheese until melted and serve!

Servings: 6