Prep 20 mins
Cook 8 hrs
There’s nothing fancy or surprising about this simple soup—it’s tried and true. Kids of all ages call it a favorite.
- 6 medium potatoes, peeled and chopped (6 cups)
- 2 1⁄2 cups water
- 1⁄2 cup chopped onion
- 2 teaspoons instant chicken bouillon granules
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups shredded American cheese (6 ounces)
- 1 (12 ounce) can evaporated milk (1 1/2 cups)
- In a 3 ½ to 4 quart slow cooker combine potatoes, water, onion, bouillon granules, and pepper. Cover; cook on LOW-HEAT setting for 8 to 9 hours or on HIGH-HEAT setting for 4 to 4 ½ 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.
- 6 servings.
- BHG Slow Cooker Recipes.
This soup is great! I tweaked it a little though by adding 4 cups of chicken broth (instead of 2 1/2 cups of water and the bouillon), 8 ounches of 2% Sharp finely shredded cheddar cheese, 1 can of fat-free evaporated milk, and not peeling the potatoes but slicing them about 1/4". For the last 30 minutes, I added the cheese first, then the milk (hoping to avoid the mild curdling as mentioned by someone before). When done cooking, I used an immersion blender to blend it all together which took care of the chunky skins, but gave it some texture. When serving each portion, I put in a dollop of fat-free plain yogurt and sprinkled some of the same cheese on top. YUM!
This recipe turned out really good. I served with several other soups at DS 1st birthday party and it was the first one gone. My only complaint would be that I couldn't find anything called shredded American cheese. The only American cheese I know of is the processed sliced kind. I used cheddar cheese and I omitted the onions due to a strong dislike by one family member. I would probably make this again.
Ugh. I shouldn't have had that second helping. This is really good and really rich. For the water and bouillon granules I used fresh chicken stock, Tillamook brand extra sharp cheddar and 1 cup whole milk/1/2 cup heavy cream. I was running late in preparing dinner so I browned cubed potatoes and onions on the stove top, added the broth, simmered for about 30 minutes then added the cheese and milk. Used the immersion blender to mash the potatoes and as a consequence the soup thickened up almost to the consistency of mashed potatoes. So I poured in about 2/3 cup more chicken broth. Served with Miss Annie's Double-Quick Dinner Rolls. Garnished the top of soup with fresh chives, sprinkle of cheese and few shakes of cracked black pepper.