Cream of Potato & Cheddar Cheese Soup

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6 cups peeled, cubed, Yukon Gold Potatoes
1 cup diced red onion
1/2 cup diced celery (1 large stalk of celery)
1 (14 ounce) can chicken broth
1 (14 ounce) can low sodium chicken broth
1 (10.5 ounce) can cream of celery soup
1 teaspoon garlic powder
1/4 teaspoon ground white pepper
1 cup half-and-half cream
1-1/2 cups shredded sharp cheddar cheese
cheese garlic croutons, to garnish the soup (optional)

Add both cans of chicken broth to one 3-1/2 quart size crock-pot.
Add the garlic powder and white pepper as well.
Then add the onion, celery, and potatoes.
Stir in the cream of celery soup.
Cover the crock-pot.
Cook on high for 3 hours, or 3 hrs. & 15 mins.,
until the potatoes are cooked through.

Once the potatoes are cooked, add the half-and-half cream, and stir.
Then add the 1-1/2 cups of the shredded cheese, and stir.
Cover the crock-pot, and let set until the cheese melts.
Once the cheese has melted, stir the soup.
Serve soup garnished with the cheese garlic flavored croutons, if desired.
This soup makes: 6 servings