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!)