Potato Cheese Soup Recipe

• 6 med. potatoes, peeled and minced (6 c.)
• 2 1/2 c. water
• 1/2 c. minced onion
• 2 teaspoon instant chicken bouillon granules
• 1/4 teaspoon pepper
• 1 1/2 c. shredded American cheese (6 ounce.)
• 1 (12 ounce.) can evaporated lowfat milk (1 1/2 c.)

1. In a 3 1/2 or possibly 4-qt crock pot combine potatoes, water, onions, bouillon granules, and pepper.
2. Cover and cook on low for 9-11 hrs or possibly high for 4-4 1/2 hrs.
3. Stir cheese and lowfat milk into soup.
4. Cover, cook on low for one hour more or possibly on high for 30 min more.
5. Mash potatoes slightly.
6. Makes 6-8 side dish servings.

potatoes, water, onion, instant chicken, pepper, american cheese, milk

Taken from cookeatshare.com/recipes/potato-cheese-soup-33316 (may not work)