5 or 6 russet potatoes, peeled and cubed
2 or 3 celery stalks, chopped
2 carrots, peeled and diced
2 ears of corn, cleaned and kernels cut off
1 yellow onion, diced
4 cups milk (I use 2%)
1 tsp. tomato bouillon granules
1 tsp. beef bouillon granules
Nature's Seasons all-purpose seasoning (to taste)
Velveeta cheese (optional or added to taste)
instant potato flakes (optional, for thickening, if needed)
real bacon pieces (precooked; for garnish)
green onions, chopped (for garnish)

Before adding vegetables, lightly coat inside of Crock-Pot with butter or vegetable oil. Add vegetables, and stir around to mix. Add milk to cover vegetables, then sprinkle in bouillons and Nature's Seasons. Stir all, making sure milk covers the vegetables.

Cook on HIGH until vegetables are done, at least 6 to 8 hours.

Use potato masher or immersion blender to blend vegetables. If desired, cube Velveeta then add to taste. Turn Crock-Pot to LOW, and allow cheese to melt until creamy.

Note: If creaminess is not achieved, or if cheese is not used, add small amounts of potato flakes and mix to achieve desired thickness.

Ladle into soup bowls, and garnish with green onions and real bacon pieces, if desired.

Submitted by: Candice B.