4cupspotatoes peeled and chopped into 1-inch piecesabout 1 lb or 5-6 medium-sized potatoes
4cupsvegetable broth
1cupgrated cheddar cheese
1teaspoongarlic powder
1teaspoonfresh rosemary chopped finely
½teaspoonsalt
½teaspoonblack pepper
2cupsmilk of choice
Instructions
In a sauté pan, heat olive oil. While oil is heating, chop veggies.
Sauté onions, carrots, and celery until onions are translucent, about 10 minutes. (This step is optional, but adds flavor)
Add all ingredients into the crockpot, except milk and cheese.
Set the crockpot to cook for 6 hours on high, or 8 hours on low.
Once cooked, stir in milk and cheese. Use an immersion blender or regular blender to make the soup smooth. Serve with your favorite toppings like bacon, chives or cheese.