Potato-cheese soup c/p

6 Servings

Ingredients

Quantity Ingredient
6 mediums Potatoes (Abt. 6 Cups), peeled and chopped
2½ cup Water
½ teaspoon Onion powder
2 teaspoons Instant chicken granules
¼ White pepper
2 cups Colby or Cheddar cheese, shredded (8 oz.)
1 can Evaporated milk (12 oz. can)

Directions

In a 3½ or 5 qt slow cooker, combine potatoes, water, onion powder, bouillon granules and pepper. Cover; cook on low-heat setting 9-11 hours or on high-heat setting 4 - 4 ½ hours. Stir cheese and milk into soup.

Cover; cook on low heat setting 1 hour more or on high heat setting 30 minutes more. If desired, mash potatoes slightly just before serving.

Makes 6-8 servings.

Source: S.A. Express News 1/31/96 Posted to EAT-L Digest 06 Dec 96 From: Bill Spalding <billspa@...> Date: Sat, 7 Dec 1996 15:50:35 -0500

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