6 med. potatoes, peeled and chopped (6 c.)
2 1/2 c. water
1/2 c. chopped onion
2 tsp. instant chicken bouillon granules
1/4 tsp. pepper
1 1/2 c. shredded American cheese (6 oz.)
1 (12 oz.) can evaporated milk (1 1/2 c.)

In a 3 1/2 or 4-quart crock pot combine potatoes, water, onions, bouillon granules, and pepper. Cover and cook on low for 9-11 hours or high for 4-4 1/2 hours. Stir cheese and milk into soup. Cover, cook on low for one hour more or on high for 30 minutes more. Mash potatoes slightly. Makes 6-8 side dish servings.