Ingredients
8 medium Yukon Gold potatoes, peeled and cubed1 large red onion, chopped1 celery rib, chopped2 cans (14-1/2 ounces each) reduced-sodium chicken broth1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 teaspoon garlic powder1/2 teaspoon white pepper1-1/2 cups shredded sharp cheddar cheese1 cup half-and-half creamOptional toppings: Salad croutons, crumbled cooked bacon, chives and additional shredded sharp cheddar cheese
Preparation
Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender.
Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.
