6 cups potatoes, peeled and diced
5 cups water
2 cups chopped onions
4 chicken bouillon
6 slices bacon, cooked and crumbled
1(12 ounce) can evaporated milk
2 cups grated cheddar cheese
Directions: Combine the potatoes, water, onions, and bouillon in a greased 5- to 7- quart slower cooker (I love slow cookers). Cover and cook on high heat for 3-4 hours on until the potatoes are tender. Stir in the bacon, milk, and cheese. Cover and cook 20 minutes more, or until cheese is melted.