Recipe provided by Jennifer Newell of Newell Day Care Home
6 medium potatoes, peeled and chopped (6 cups)
2 1/2 cups water
1/2 cup chopped onion
2 tsp. instant chicken bouillon granules
1/4 tsp. ground black pepper
1 1/2 cups shredded American Cheese
1 – 12oz. can evaporated milk
Crumbled, cooked bacon (optional)
Snipped fresh chives (optional)
In a 3 1/2 or 4 qt. slow cooker, combine potatoes, water, onion, bouillon granules, and pepper.
Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
Stir cheese and milk into mixture in cooker.
Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more.
For a thicker soup, mash potatoes slightly. If you like, sprinkle each serving with bacon and chives.
Makes 4 main-dish or 6 side-dish servings.
For 5- to 6- quart slow cooker: Use 8 medium potatoes, 4 cups water, 3/4 cup chopped onion, 1 tbsp. instant chicken bouillon granules, 1/4 tsp. pepper, 2 cups shredded American Cheese, and 1- 12oz. can evaporated milk. Prepare as directed. Makes 6 main-dish or 8 to 10 side-dish servings.