• In a 5-quart slow cooker, layer the potatoes, shallot, butter, and black pepper. Pour in the vegan chicken broth and water.
• Cover tightly and cook on Low for 4 hours, or until the potatoes are tender.
• Remove the cover and stir in the half-and-half and cheddar cheese. Adjust seasoning to taste and serve hot.

Creamy Soup Option:

• For a creamy potato soup, use an immersion blender to puree all or part of the soup right in the slow cooker. Alternatively, use a regular blender to puree the soup to a smooth consistency.