Recipe - Potato-Cheese Soup Cp

6 md Potatoes (Abt. 6 Cups),
peeled and chopped
2 One half cup Water
One half teaspoon Onion powder
2 teaspoon Instant chicken granules
One fourth White pepper
2 cup Colby or Cheddar cheese,
shredded (8 oz.)
1 cn Evaporated milk (12 oz. can)

In a 3 One half or 5 qt slow cooker, combine potatoes, water, onion powder,
bouillon granules and pepper. Cover; cook on lowheat setting 911 hours or
on highheat setting 4 4 One half hours. Stir cheese and milk into soup.
Cover; cook on low heat setting 1 hour more or on high heat setting 30
minutes more. If desired, mash potatoes slightly just before serving.

Makes 68 servings.

Source: S.A. Express News 1/31/96
Posted to EATL Digest 06 Dec 96

From: Bill Spalding billspa@ICANECT.NET

Date: Sat, 7 Dec 1996 15:50:35 0500