6 medium potatoes,peeled and chopped
2 ½ cups (625 ml) water
1/2 cup (120 g) chopped onion
2 teaspoons instant chicken bouillon granules
1/4 teaspoon freshly ground black pepper
6 oz (180 g) shredded American cheese
1 ½ cups (375 ml) can evaporated milk
4 oz (120 g) crispy cooked bacon,crumbled
Method
Full recipe from : yummly.com
Step 1 Combine potatoes,onion,chicken bouillon,pepper and water in slow cooker.
Step 2 Cover and cook on low heat setting for 8-9 hours(for high heat set for 3-4 hours). Stir cheese and milk into mixture in slow cooker. Cover slow cooker and cook on low-heat setting for a further 1 hour.
Step 3 Remove cooked potato soup from slow cooker. Ladle into a soup bowls. Sprinkle with crumbled bacon and serve.
