Potato Cheddar-Cheese Soup

Ingredients
6-10 potatoes peeled and cubed
1/2 cup vegetable broth
1 cup water
1 large onion, finely chopped
1/2 tsp. garlic powder
1/8 tsp. white pepper
2 cups milk, heated
1 cup shredded cheese
paprika

Instructions
Place potatoes, broth, water, onions, and garlic powder in slow cooker. Cook on low for 7-9 hours or on high for 4-6 hours. Mash potatoes, leaving them a bit lumpy. Stir in pepper and milk a little at a time. Add cheese. Cook until cheese has melted, about 5 minutes. Add more milk if you'd like a thinner or creamier soup.

Source
Fix it and forget it lightly