6 cups peeled and chopped potatoes
2 1/2 cups water
1/2 cup chopped yellow onion
2 tsp instant chicken bouillon granules
1/4 to 1/2 tsp freshly ground black pepper
1 1/2 cups shredded American cheese
1 can (12-oz) evaporated milk
4 strips bacon, fried, drained on paper towels, crumbled, for garnish
Thin sliced green onion for garnish
In a 3 1/2 to 4-qt slow cooker or crock pot, combine the potatoes, water, yellow onion, bouillon, and pepper. Place lid on cooker and cook on low 8 to 9 hours or on high 4 to 4 1/2 hours.
Stir the cheese and milk into the soup and continue to cook 1 hour on low or 30 minutes on high. Smash potatoes slightly if you like a thicker soup.
Ladle into soup bowls and top with crumbled bacon and green onions.
Yield: 4 servings.