Ingredients:
– 32 oz. chicken broth
– 7 cups potatoes (6-7 cups), peeled and 1/4 inch sliced
– 1/2 cup white onion diced
– 1 1/2 cups celery diced
Add this add the end!
– 16 oz. velveeta cheese (this is the smaller box)
– 8 oz. sharp cheese grated (do not buy pre-shredded or it won’t melt well)
Instructions:
1. Add the chicken broth, potatoes, onion, and celery to the slow cooker. Cover and cook on LOW for 7-8 hours.
2. Cut the velveeta into small cubes, add that and the shredded sharp cheddar to the slow cooker, stir gently until the cheese melts. (Some potatoes will break apart, this is ok because it will help thicken the soup.)
3. Serve with cornbread and honey butter, enjoy!
This potato soup recipe calls for just six ingredients, making it a low-maintenance and delicious meal to whip up for a cold night.