Potato-Cheese Soup

Ingredients

• 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 pepper
• 1 1/2 cups shredded American cheese (6 ounces)

• 1 (12 ounce) can evaporated milk

Directions

1. 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. 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.