Mom'S Potato Soup

• 6 cups diced, peeled potatoes
• 2 cups diced onions
• 1/2 cup diced celery
• 1/2 cup chopped carrots
• 6 strips bacon, fried and crumbled
• 5 cups water
• 1/4 cup butter or margarine
• 4 cubes chicken bouillon
• 2 tsp salt
• 1/4 tsp pepper
• 12 oz can evaporated milk
• 8 oz shredded cheddar cheese
• 3 Tbsp chopped fresh parsley

1. Steam potatoes, onions, celery and carrots 15 minutes in a steamer. While the vegetables are cooking, put bacon, water, margarine, bouillon, salt and pepper into crock pot and turn to high.
2. When steamer is finished or vegetables are crisp-tender add vegetables to crock pot. Cook on high 4 hours.
3. When ready to serve, stir in milk and shredded cheese. Heat through but do not boil or sauce will "break". Just prior to serving, garnish with chopped parsley.

potatoes, onions, celery, carrots, bacon, water, butter, chicken bouillon, salt, pepper, milk, cheddar cheese, parsley

Taken from www.epicurious.com/recipes/member/views/moms-potato-soup-50053871 (may not work)