Slow Cooker Carrot Soup

Since I had an excess of carrots, I decided to make soup with them. And because I was going to be busy all day, I thought it was a good time to use my slow cooker. It worked out great and the soup was delicious! Of course, I like spicy, so I added a little Spike, Hot & Spicy seasoning at the end!

7 or 8 carrots
1 onion
1 potato
1 T. dried vegetables
2 c. water
1 veggie bouillon cube
½ c. milk
2 T. butter
Dried chives
½ c. shredded cheddar cheese

Cut carrots in chunks. Dice onion and potato. Put in slow cooker with dried veggies, water and bouillon and cook on low 8 hours or high about 4 hours until veggies are tender. Put carrots and some of the onions and potatoes in a blender and puree`. Return to cooker and if desired, add milk and butter. Serve,sprinkled with chives & and cheddar cheese. If butter is omitted, soup can even be eaten cold.