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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:

  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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