Crockpot Cheesy Potato Soup

What better way to warm up on a cold rainy day than with a bowl of Grandpa’s Cheesy Potato Soup? The Ohio Cheddar could easily be swapped out for any combination of Grandpa’s premi-yum cheeses for a new twist on an old favorite!
  • 3 lbs. peeled, russet potatoes cut in 1/2 -inch cubes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoons salt
  • 1 teaspoon pepper
  • 4 cups cups chicken broth
  • 1 cup cold milk
  • 3 tablespoons all-purpose flour
  • ½ cup heavy cream
  • 1 pound Grandpa’s Ohio Cheddar Cheese, cut into chunks
  • Grandpa’s Home smoked Bacon, fried and crumbled, optional
  1. Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a 4 quart or larger crockpot stir and cook on high for about 3 ½ hours on high OR  6-8 hours on low, until potatoes are completely cooked.
  2. At the end of the cooking time in, whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth. Stir the flour mixture into the potatoes, add the ½ cup heavy cream, stir then cook for another 30 minutes. Add the chunks of cheese and allow to melt. Garnish with bacon