Slow Cooked Potato Soup With Shredded Cheddar And Crispy Bacon With A Garden Side Salad

Potato Soup Ingredients:
1. 6 Large Potatoes, Peeled And Cubed
2. 3 Large Carrots, Peeled (Leave whole if you want to remove or cube if you want to leave in soup. I removed them from mine.)
3. 3 Stalks Celery, (Same as Carrots)
4. 1 Medium Onion, Chopped Finely
5. 4 Cups Chicken Broth
6. 2 Cups Water
7. 2 Chicken Bouillon Cubes
8. 1 Can Nonfat Evaporated Milk
9. 1 Cup Freshly Shredded Cheddar Cheese (Optional)
10. 1/4 Cup Finely Chopped, Cooked Bacon (Optional)
11. 1 Stick Butter
12. Salt and Pepper

Potato Soup Directions:
1. Combine all ingredients, chicken broth, butter, salt, pepper, bouillon cubes, and water in a large crock pot.
2. Cook on low for 7-8 hours or high for 3-5 hours until potatoes are tender.
3. (OPTIONAL STEP) Remove carrots and celery from soup and discard.
4. (OPTIONAL STEP) Using a hand held blender, blend soup in crock pot until slightly smooth with still some whole pieces of potato are remaining. You can make soup as smooth as you personally desire.
5. Add evaporated milk, stir till heated through and serve.
6. (OPTIONAL STEP) Shred Cheddar Cheese and Crisp Bacon and serve on top of soup as shown in photo.

*Pairs wonderfully with a garden salad with oil and vinegar dressing, salt and pepper and a roll.

ENJOY!!!