Crock Pot Cheesy Potato Soup - cooking recipe

Ingredients

6 medium potatoes, peeled and chopped (6 cups)
2 1/2 cups water
1/2 cup chopped onion
2 teaspoons instant chicken bouillon granules
1/4 teaspoon pepper
1 1/2 cups shredded American cheese (6 ounces)
1 (12 ounce) can evaporated milk (1 1/2 cups)

Preparation

In a 3 1/2 to 4 quart 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. Mash potatoes slightly, if desired.
6 servings.
BHG Slow Cooker Recipes.