Potato and Cheese Soup
1.5lbs unpeeled new red potatoes
1.5lbs unpeeled yellow gold small potatoes
5 big organic carrots, peeled
1 medium onion
4 cups of chicken broth (you can substitute vegetable broth)
1.5 cups of half-and-half
10-12 ounces of cheddar cheese
Salt and pepper to taste
Buttered croutons (for garnish)
Crumbled bacon (optional)
1. Chop up your potatoes (leave the peels on). Chop up your carrots (take the peel off, please). Chop up your onion (try not to cry, Christmas music helps.) Put all the veggies, chicken broth, salt and pepper in your slow cooker. Cook on LOW for 6.5 hours or on HIGH for 3.5 hours. You want the vegetables very tender.
2. Stir in half-and-half and a generous amount of coarse black pepper. Cook on HIGH for 15 minutes.
3. Turn the heat to WARM. Let stand five minutes. Stir in the cheese. Once the cheese is melted, the soup is ready.
4. Serve with buttered crutons (and/or crumbled bacon on top). Is bacon every really optional?
Serves six-eight, unless one or more of your six, is a teenage boy.