Slow Cooker Cheesy Potato Soup
By Suesee50
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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