Cube 2 lb. of rinsed yellow potatoes with skin on

Sprinkle 1 tsp. of olive oil at the bottom of your slow cooker and pour potatoes on top.

Chop two large skinned carrots (equal to 1 heaping cup), 2/3 cup of green onion, 1/2 cup of red pepper and mince 2 garlic cloves and 1 T. fresh rosemary. Add to the potatoes.

Add 1 tsp. salt and 1/2 tsp. black pepper.

Pour 4 cups of vegetable broth over everything and cook on high for 4 hours or low for 8 hours.

Add 1 1/2 cups of whole milk and cook on low until nice and hot, but not boiling - 30 more minutes. (Can sub some heavy whipping cream for extra richness!)

Serve with shredded sharp cheddar cheese