Cheesy Potato Soup

By myangelsc86

Potato, bacon and cheese--all the flavors you love in a bowl of soup! The American cheese keeps the soup from curdling while it slow cooks. Mashing cooked potatoes a bit gives the soup some body, while the bacon adds a smoky-salty taste.

Prep: 25 minutes
Cook: Low 9 hours, High 4 1/2 hours

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

Servings 4

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