Recipe : Potato Cheddar Soup : Crock Pot

Vegetable Chop & Measure
A well spent $29.95!

I like to make a crock pot meal for our Monday night dinner.  It seems Monday's have enough hassle without dinner so I try to keep that simple.  Here is a really delicious potato soup from Fix It and Forget It called No-Fuss Potato Soup.  I have made it enough times that I have my own variation now.  I will share both mine and the original.  One hint to a great soup is finely chopped vegetables, for this I use my chopper from Williams Sonoma.  It's a great time saver!  Enjoy!

6 cups diced peeled potatoes
5 cups water (I ALWAYS use chicken stock, the kind that comes in a box.  It makes your soup tasty!)
2 cups diced onions
1/2 cup diced celery (I use 2 cups)
1/2 cup chopped carrots (I use 2 cups)
1/4 cup margarine, or butter
4 tsp. chicken bouillon granules (I omit this b/c I use chicken stock)
2 tsp. salt
1/4 tsp. pepper
12-oz can evaporated milk (I omit this too, my mom keeps it in, your choice!)
2 Tbsp. chopped fresh parsley (I used dried)
8 oz. cheddar or Colby, cheese, shredded
8 pieces of bacon cooked and crumbled (optional)

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.  (I add the parsley at the beginning, skip the milk and let each person garnish their bowl with cheese and bacon.  My mom follows the directions and it is very good also!)