I got this recipe from the Biggest Book of Slow Cooker Recipes that my husband got me for Christmas. I tweaked the recipe a bit because I did not have all of the ingredients, so here is my version. This soup is Yummy!
6 medium potatoes, peeled and chopped
2.5 cups water
2 tbsp. onion dry soup mix
¼ tsp. pepper
1.5 cups shredded cheddar cheese
1 – 12 oz. can evaporated milk
In a slow cooker, combine potatoes, water, onion dry soup mix, and pepper. Stir. Cover; cook on low heat setting for 8 to 9 hours or high-heat setting for 4 to 4.5 hours.
Stir cheese and milk into mixture in cooker. Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more. Mash potatoes slightly, if desired.
(I tried to take a picture of this, but honestly, the picture did not do the soup justice. Take my word for it, it is delicious.)
I shared this post at The Grocery Cart Challenge.