Creamy Cheesy Potato Soup
For the slow cooker:
Combine all of the ingredients, except for the cheese. Cook on low 4-6 hours. Blend up the soup as directed. Mix in the two cans of Rico’s Premium Cheddar, cover, and let cook for another 30 minutes.
For the Instant Pot:
Combine all ingredients, except for the cheese. Cook on high pressure for 10 minutes. Blend up the soup as directed. Turn your pot to saute and mix in the two cans of Rico’s Premium Cheddar. Let simmer 10 minutes and serve.
This recipe features these products from Ricos Products:
Recipe & Images submitted by Aileen Cooks Blogger Aileen