Recipe of the Month - September
Cheesy Potato Soup
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 ground black pepper
1 1/2 cups shredded American cheese (6 ounces)
1 12 - ounce can (1-1/2 cups) evaporated milk
Cooked, crumbled bacon (optional)
Directions:
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.
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.
