Potato Cheese Soup - cooking recipe

Ingredients

6 medium potatoes, peeled and chopped
2 1/2 c. water
1/2 c. chopped onion
2 tsp. instant chicken bouillon granules
1/4 tsp. pepper
1 1/2 c. shredded American cheese
1 (12 oz.) can evaporated milk

Preparation

In a 4-quart crock-pot, combine potatoes, water, onion, bouillon granules and pepper.
Cook on low for 9 to 11 hours or on high 4 to 4 1/2 hours.
Stir cheese and milk into soup. Cover and cook on low for 1 hour.