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Slow Cooker Cheesy Potato Soup

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Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • 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 (6 ounces)
  • 1 12-oz. can (1-1/2 cups) evaporated milk
  • Cooked, crumbled bacon (optional)
  • Sliced green onions (optional)

Details

Preparation

Step 1

1. In a 3-1/2- or 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 4 to 4-1/2 hours.

2. 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 green onions.

Makes 4 main-dish or 6 side-dish servings

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