My 6yo son has decided that soup is the world’s most perfect food. He eats soup for lunch at least three times a week and I’ve been making soup in the crock pot for dinner almost once a week. I’m starting to run out of soup recipes! Luckily, I received a new crock pot cookbook for Christmas. Here’s a new soup recipe that was a hit with everyone at the table and with a few tweaks, I made it a vegetarian meal.

Potato Cheese Soup
Props to the Ultimate Crock Pot Cookbook

2 pounds red skin potatoes, peeled & cubed
2 carrots, peeled & chopped
1 medium onion, chopped
2 cans (14 oz) vegetable broth
1 tsp salt
1/2 tsp black pepper
1 cup half & half
2 cups shredded cheddar

1. Place potatoes, carrots, onion, broth, salt & pepper in a crock pot. Cover and cook on low 6-7 hours or high 3-3.5 hours. Vegetables should be tender.

2. Turn the heat to high, stir in the half & half, cover and cook 15 minutes.

3. Remove from heat and let stand 5 minutes. Stir in cheese until melted and then serve.

You know what I like best about it? Most potato soups are really heavy – lots of butter and milk. This soup still has the comfort-food creaminess without the heavy feeling in your belly. I would have posted a picture but it was gone before I even had a chance.