1 onion, chopped
5 cups chicken broth or vegetable broth
Salt and pepper, to taste
1 cup 1-percent low-fat milk
1 cup low-fat Cheddar cheese, shredded
Cook potatoes, onion and broth with salt and pepper in a crockpot for 4 hours on high. Process half the potato mixture in a food processor; pour into another pot and add remaining potato mixture from the crockpot. Stir well and heat, adding milk.
When the soup begins to simmer, turn down the heat (if it boils too hard, the soup will separate.) Season, to taste; ladle into bowls and top with Cheddar cheese.