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What You Need
2 lbs Yukon Gold Potatoes ( sliced into bite size chunks)
3/4 cups of carrots, chopped
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp onion flakes
pinch of cayenne pepper
1/2 tsp cumin
3/4 Cup of Celery Chopped
3 cups Veggie or Chicken Broth, red.sodium & fat free
1 cup Heavy Cream
2 cups 2% Shredded Cheddar Cheese
Bread
What To Do
Set Crock Pot To Low
Place the potatoes, carrots, celery, and broth in the crock pot.
Let is cook for (at least 6 hours) until veggies are tender.
Add all the seasonings and cream – stir and let heat for 15 minutes
Add cheese and Enjoy! Serve with bread
- 2 lbs Yukon Gold Potatoes ( sliced into bite size chunks)
- ¾ cups of carrots, chopped
- 1 tsp pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp onion flakes
- pinch of cayenne pepper
- ½ tsp cumin
- ¾ Cup of Celery Chopped
- 3 cups Veggie or Chicken Broth, red.sodium & fat free
- 1 cup Heavy Cream
- 2 cups 2% Shredded Cheddar Cheese
- Bread
- Set Crock Pot To Low
- Place the potatoes, carrots, celery, and broth in the crock pot.
- Let is cook for (at least 6 hours) until veggies are tender.
- Add all the seasonings and cream – stir and let heat for 15 minutes
- Add cheese and Enjoy! Serve with bread
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{ 2 comments… read them below or add one }
Can you double this up and freeze a batch? I’m always hesitant about freezing, but I love the idea.
Looks so yummy, looking forward to making it.
Thanks 
Also, at the bottom of this recipe’s title photo at the top of this page, what is the name of that pretty script font that “BudgetSavvyDiva.com” is written in? I love it!
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