no fuss potato soup

this recipe originally comes from my friend Chris. I modified it a little. It was a nice hearty little soup for a gray, rainy day.

6 c peeled, diced potatoes 5 c water 2 c diced onions 1/2 c chopped carrots 1/4 c butter 4 cubes chicken bouillon 1/2 t salt 1/2 t pepper 12 oz can evaporated milk 8 oz cheddar or colby cheese, shredded. I use whatever cheese I have handy.

1. Combine all ingredients except milk and cheese in slow cooker.

2. Cover, cook on high 6-7 hours or until veggies are tender.

3. When everything was tender I used my immersion blender to make the soup creamy. If you like your soup chunky  you can skip this step.

4. Stir in milk and cheese.

Variations:

1. 3 crumbled slices of crisp bacon

2. I had some ham which I added.

3. Top individual servings with chopped chives.

Enjoy!