Bacon Potato Soup Recipe

by Tami
(Wyoming)

6 cups potatoes, peeled and diced
5 cups water
1 medium onion, chopped
4 chicken bouillon cubes
6-8 slices bacon, cooked and crumbled
12 ounces evaporated milk
2 cups cheddar cheese, grated
salt and pepper, to taste

Combine potatoes, water, onions, and bouillon cubes in greased 5-7 quart crock-pot.

Cover and cook on low 6-8 hours or until potatoes are tender.

Stir in crumbled bacon, milk, and grated cheese.

Cover and cook another 20 minutes or until the cheese is melted.

Makes 10-12 servings.

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