Cheddar Potato Soup (Vegetarian or Not)

Recipe works best in a slow-cooker.

3-4 fist-sized potatoes, washed and cubed. (I’d advise leaving the skin on)

2 diced celery stalks

1 cup shredded cheddar

1, 15-oz can of corn, undrained

1 diced onion (I used about 2/3rds of an onion)

1, 12-oz can of cream of chicken soup (or cream of mushroom for vegetarians, it tastes so good both ways)

Salt & Pepper to taste

2 cups of water

Shove it all in the crackpot. Put it on high for 8 hours.

It’s so easy.

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