Wednesday, September 14, 2011

Cheesy Potato Soup

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.


1 comment:

  1. It's about time someone posted on this here blog :) Looks so good!