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