Crock Pot, Potato-Cheese Soup
     8 medium potatoes, peeled and chopped
     4 cups water
     3/4 cup chopped onion
     1 Tbs. instant chicken bouillon granules
     1/4 tsp. pepper
     2 cups shredded American cheese (8 oz.)
     1 12-oz. can evaporated milk
     1 5-oz. can evaporated milk.
     In crockery cooker combine potatoes, water, onion, bouillon granules, and
     pepper. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat
     setting for 4 to 4 1/2 hours.
     Stir cheese and milk into soup. Cover; cook on low-heat setting for 1 hour
     more or on high-heat setting for 30 minutes more.
     Mash potatoes slightly. Makes 9 to 12 side-dish servings.
Submitted by Bev