Potato-Cheese Soup C/p

6 md Potatoes (Abt. 6 Cups) -- : peeled and chopped 2½ c Water ½ ts Onion powder 2 ts Instant chicken granules ¼ White pepper : shredded (8 oz.) 1 cn Evaporated milk (12 oz. : can)

In a 3½ or 5 qt slow cooker, combine potatoes, water, onion powder, bouillon granules and pepper. Cover; cook on low-heat setting 9-11 hours or on high-heat setting 4 - 4½ 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 6-8 servings.

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Your Potato-Cheese Soup C/p is ready. Happy cooking!