Crockpot Potato Cheddar Soup

2 lb.s potatoes, peeled and cut into 1/2 in. cubes. 3/4 cup coarsely chopped carrots. 1 med. onion or 1/2 packet Lipton’s onion soup mix. 3 cups chicken broth. 1/2 tsp. salt. 1 cup half-and-half. 1/4 tsp. black pepper. 2 cups shredded cheddar cheese. ——- First place potatoes, carrots, onion, broth and salt in crockpot. Cover; cook on LOW for 6-7 hours or on HIGH 3-3 and 1/2 hours. Next stir in half-and-half and pepper. Cover; cook on HIGH for 15 minutes. Turn off heat, remove cover and let stand 5 minutes. Stir in cheese until melted. Enjoy :). (I like to mash the vegetables before adding the half-and-half for a creamier soup. I also add fried, crumbled bacon and cook that w/ the vegetables.)
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