No Fuss Potato Soup

No-Fuss Potato Soup

Fix-it and Forget it Cookbook

6 C. diced, peeled potatoes

5 C. water

2 C. diced onions

½ C. diced celery

½ C. chopped carrots

¼ C. butter

4 tsp. (or 4 cubes) of chicken bouillon granules

1 tsp. salt

¼ tsp. pepper

12 oz. can evaporated milk

3 Tbsp. chopped fresh parsley (or dried)

8 oz. cheddar, or Colby, cheese, shredded

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until vegetables are tender.
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Makes 8-10 servings

Variations:

1. For added flavor, stir in 3 slices bacon, browned until crisp, and crumbled.
2. Top individual servings with chopped chives.