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Cheese Soup


First spray the inside of the crock pot with Non-Stick spray to make clean up easier

6-8 Medium potatoes peeled and diced.  (This will fill not quite half my crock pot.)

2 lbs of Carrots, peeled and diced. (about ¼ of my crock pot)

10-15 stalks of celery diced. (about the same amount as the carrots)

1 onion, finely diced

1-2 Tablespoons salt to taste

1-2 teaspoons to taste

Add chicken broth to fill the pot halfway.  I like to use Better Than Bullion in place of canned broth or stock, it lets me adjust the flavor to my taste and is gluten free.  I use 1-2 Tablespoons and 2-3 cups water.

Put the lid on the crock and turn the pot on low if you are cooking it all day, high if you need it done sooner.  It will take 5-6 hours on high.

When the vegetables are tender, 30-60 minutes before serving, combine 1/3 cup Clear Jel (Modified corn starch) with about 2 cups of milk, stir well and then stir into the vegetables.  Stir it for a few minutes and when it has thickened you can adjust the thickness by adding more Clear Jel to make it thicker or plain milk to thin it out.   Remember when adding milk that you will still be putting in cheese and peas and leave yourself room.

10 Minutes before serving stir in about 12 oz shredded cheddar cheese.  Keep a little out to garnish bowls with.  Right before serving, stir in one small bag of frozen peas.  The peas will cook without getting mushy and they will bring the temperature of the soup down to eat immediately.  Top with a small dollop of sour cream and some bacon crumbles and cheese and enjoy!