easy cheesy potato soup

I found this gem of a recipe in Better Homes and Gardens “Biggest Book of Slow Cooker Recipes.” It’s basically hands free and super tasty.

You’ll need

• 6 medium potatoes, peeled and chopped (6 cups)
• 2 1/2 cups water
• 4 cloves garlic (the original recipe calls for 1/2 cup chopped onion instead but Matty doesn’t like onions)
• 2 teaspoons instant chicken bouillon granules
• 1/4 teaspoon pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1 12 ounce can evaporated milk (1 1/2 cups)
• Homemade bacon bits (This is also my alteration that’s not in the original recipe)

1. In a 3 ½ to 4 quart slow cooker combine potatoes, water, garlic bouillon granules and pepper. Cover; cook on high heat setting for 4 to 4 ½ hours.
2. Stir cheese and milk into the mixture in cooker. Cover; cook on high heat setting for 30 mins more. Serve with a dollop of sour cream and sprinkle chopped chives and bacon on top.

Funny story: last year we hosted Easter dinner for 15 of our family and friends. I was chatting while I was putting the final touches on the soup and didn’t pay attention to the can of milk I was pouring in the pot. Instead of using evaporated milk, I poured an entire can of sweetened condensed milk into the crock pot. I quickly changed the name of the soup from “cheesy” potato to “sweet” Potato. It actually was quite tasty.