This soup far exceeded my expectations. I have these two crock pot cookbooks that I have been trying recipes out of, and they have been pretty hit and miss. This one though, was wonderful. I prepped everything the night before so in the morning all I did was dump it in the crock pot and turn it on. The house smelled so good when we got home from work, and we so enjoyed the soup for dinner and lunches the next couple days. We served it topped off with some sour cream, cheese, and fresh chives from my newly cultivated herb garden. Oh, and the letters you see below, that was my husband asking if he could dice the potatoes. Next thing I know he had that spelled out instead in potatoes. He is not much help in the kitchen, but he sure is sweet! The recipe below contains some changes, but mostly it came from 101 More Things To Do With A Slow Cooker.
6 cups of potatoes peeled and diced
5 cups of water
2 cups chopped onion
4 cubes of chicken bullion or 4 tsp instant granules
6 slices of bacon, cooked and crumbled
1 can evaporated milk
1 cup of shredded cheese
1 tbsp black pepper
Combine potatoes, water, onion, bullion, and pepper in greased slow cooker. Cover and cook on low heat 6-8 hours or until potatoes are tender. Stir in crumbled bacon, cheese, and milk. Cover and cook an additional 20 minutes. Makes 10-12 servings.
One additional step that I took was to blend about 5 or 6 ladles of the soup before adding the bacon and cheese, just to give the soup a creamier thicker consistency.