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Total Time:
Prep Time: 15 min
Cook Time: 240 min

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Ingredients

For 8 Servings

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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 pepper
1 1/2 cups shredded american cheese (6 oz)
1 (12 oz) can evaporated milk

Directions

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1 In a 3-1/2 or 4 quart crockery cooker combine potatoes, water, onion, boulillon granules, and pepper. Cover; cook on low-heat setting for 9-11 hours or on high heat setting 4 to 4-1/2 hours.
2 Stir cheese and milk into soup. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. Mash potatoes slightly.

Directions

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1. In a 3-1/2 or 4 quart crockery cooker combine potatoes, water, onion, boulillon granules, and pepper. Cover; cook on low-heat setting for 9-11 hours or on high heat setting 4 to 4-1/2 hours.

2. Stir cheese and milk into soup. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. Mash potatoes slightly.

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