Bacon-Potato Soup

Haven't made it in awhile, so no picture to entice you, but it is good! I've had to add some flour to thicken it up in the past here in this lovely Washington climate.


6 cups potatoes, peeled and diced
5 cups water
2 cups chopped onions (or minced onions)
4 chicken bouillon cubes
6 slices bacon, cooked and crumbled
1 can (12 oz) evaporated milk
2 cups grated cheddar cheese

Combine potatoes, water, onions, and bouillon cubes in greased 5 to 7-quart slow cooker. Cover and cook on low heat 6-8 hours or until potatoes are tender. Stir in crumbled bacon, milk, and grated cheese. Cover and cook an additional 20 minutes or until cheese is melted. Makes 10-12 servings

Serve with hot biscuits and garnish soup with fresh chopped parsley.

VARIATION: Add 1/2 cup diced celery and 1/2 cup chopped carrots with potatoes at the beginning of cook time.