2 lbs new red potatoes, cut into 1/2-inch cubes

3/4 c. coursely chopped carrots

1 medium onion, coarsely chopped

1/2 tsp salt

3 c. chicken broth

1 c. half-and-half

1/4 tsp black pepper

2 c. (about 8 oz) shredded Cheddar cheese

Place potatoes, carrots, onion, and salt in slow cooker. Pour in broth. Cover; cook on LOW 6 to 7 hours or on HIGH 3 to 3 1/2 hours or until vegetables are tender.

Stir in half-and-half and pepper. Cover; cook on HIGH 15 minutes. Turn off heat. Remove lid; let stand 5 minutes. Stir in cheese until melted.