Call me crazy, but I can smell when snow is coming. And as soon as I can smell the snow, I want soup at night. It's warm and cozy and hearty...everything you need for a cold winter evening. And this is a crock pot soup! That makes it even better!
6 large russet potatoes, peeled or unpeeled and cubed
1 onion, diced
4 cans chicken broth, more for adding if it gets too thick
garlic powder, to taste
1/4 cup butter
1 cup half-and-half
2 cups shredded sharp cheddar
salt and pepper to taste
toppings such as chives, sour cream, cooked crumbled bacon, scallions, more cheese...what!!...don't judge!
In a 5 quart crock pot combine cubed potatoes, onion, broth, garlic powder, butter, salt and pepper. Cook on High for 4 hours or Low for 8 hours until potatoes are tender. After allotted time, stir the soup with a whisk. This will break up some of the potatoes and make it thick and creamy. Stir in half-and-half and cheese. Melt completely. Spoon into bowls and add toppings of choice. Snuggle up with a blanket in front of a fire, watch the snow fall and enjoy.
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