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Prep Time: 10 Minutes Cook Time: 660 Minutes |
Ready In: 670 Minutes Servings: 4 |
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Another crockpot recipe!!! I like this recipe because the morning prep time is limited. I stir in the cheese right when I get home and it gives me time to get changed and set the table, or go for an evening workout. 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:
1. Combine potatoes, broth, onion powder, garlic, and pepper.
2. Cover; cook on low-heat setting 9-11 hours or on high-heat setting 4- 4 1/2 hours in a crockpot.
3. Stir cheese and milk into soup.
4. Cover; cook on low heat setting 1 hour more or on high heat setting 30 minutes more.
5. If desired, mash potatoes slightly just before serving.
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