Since being married, I’ve already made this soup: TWICE. My husband likes it, it is vegetarian (not vegan), and it is so easy. What is not to love?
6 large russet potatoes, leave them skinned, chop them all about the same size (1/2-3/4 inches)
1 large onion, chopped
2.5 cans vegetable broth (or chicken)
1/2 stick unsalted butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 cup half and half (I didn’t say it was fat free)!
1 cup shredded cheese (I usually have taco or Mexican cheese on hand)
Toppings: sour cream, chives, bacon, cheese
Crockpot: potatoes through the pepper. Turn on high for 4 hours. Add in the half and half and cheese. Turn off, stir, let sit till ready to serve.
Enjoy with toppings of your choice.
(Thanks to Elizabeth Beeler: wonderful cook, mom of 4, wife of a youth pastor, for this great recipe!)