1 green pepper
1 c. celery
1 c. onion
4 slices bacon
3 med. Idaho potatoes, peeled and diced
5 c. milk
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
Grated cheese

Finely chop green pepper, onion and celery. Cut up the bacon. Fry peppers, onion, celery and bacon in skillet over low heat. Cook until onions are transparent.

Put potatoes and milk in slow cooker. Put flour in skillet with vegetables and bacon, stirring until flour sticks to vegetables. Transfer vegetables and bacon to slow cooker and add the salt and pepper. Cook low 7-8 hours. Pour into bowls, top with cheese.