Ingredients
6 cups of peeled, chopped potatoes
3 cups water
1/2 cup chopped onion
3 bouillon cubes
1/4 tsp. ground black pepper
3-4 slices American cheese
1/2 c. shredded cheddar cheese
1 12-oz. can evaporated milk
Instructions
Combine potatoes, onions, water, bouillon cubes, and pepper in a 3-4 qt. slow cooker. Cover. Cook on LOW for 9-11 hours or HIGH for 4-4.5 hours.
Use an immersion blender to puree the soup (or remove and carefully puree in a blender). If you prefer a chunky soup, use a masher.
Add cheeses and evaporated milk to the soup. Stir to combine. Cover and cook on LOW for 1 hour more or HIGH for 30 minutes more.
Serve with additional cheese, sour cream, chives, and/or bacon bits
Source: PureSugar
6 cups of peeled, chopped potatoes
3 cups water
1/2 cup chopped onion
3 bouillon cubes
1/4 tsp. ground black pepper
3-4 slices American cheese
1/2 c. shredded cheddar cheese
1 12-oz. can evaporated milk
Instructions
Combine potatoes, onions, water, bouillon cubes, and pepper in a 3-4 qt. slow cooker. Cover. Cook on LOW for 9-11 hours or HIGH for 4-4.5 hours.
Use an immersion blender to puree the soup (or remove and carefully puree in a blender). If you prefer a chunky soup, use a masher.
Add cheeses and evaporated milk to the soup. Stir to combine. Cover and cook on LOW for 1 hour more or HIGH for 30 minutes more.
Serve with additional cheese, sour cream, chives, and/or bacon bits
Source: PureSugar