Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and vegetables are tender.
Add Cream and Cheese:
Stir in the heavy cream, shredded cheddar cheese, and milk. If you prefer a thicker soup, add the cornstarch mixture and stir well. Continue to cook on low for an additional 15-20 minutes, until the cheese is melted and the soup is creamy.
Serve:
Ladle the hot soup into bowls and garnish with fresh chopped parsley and extra shredded cheddar cheese if desired. Serve with crusty bread for a complete meal.
