Potato Cheddar Soup

2 lbs red-skin potatoes cut into 1/2 inch cubes
3/4 cup coarsely chopped carrots
1 medium onion coarsely chopped
3 cups chicken broth
1/2 tsp salt
1 cup half-n-half
1/4 tsp black pepper
2 cups (8 ounce) shredded cheddar cheese

1.Place potatoes, carrots, onion, broth and salt in slow cooker. Cover cook on LOW 6-7 hours or on HIGH 3-3 1/2 hours or until vegetables are tender

2. Stir in Half-n-half and pepper, cover cook on HIGH 15 minutes. Turn off heat and remove cover, let stand 5 minutes. Stir in cheese until melted.

Makes 6 servings

From Crock Pot the original slow cooker 3-1 recipe book

When I made this sadly I didn't have all the ingredients, well I did but one can of the chicken broth never made it into the apartment. So I had to water down the chicken broth by adding water. But it still tasted pretty good, when I make this again I will make sure to have all the ingredients. I would also add a bit more pepper to it. All in all we would rate this a 5 out of 1-10 but that could change when I make this again.