Potato-Bacon Soup

A few people have asked for the recipe I use, so I thought I'd post it here. I apologize if I've done so before. I can't remember if I posted it here, on a message board, or if I emailed it to someone. Regardless, here it is --

6 cups potatoes, peeled and diced

5 cups water

1 medium onion, chopped

4 chicken bouillon cubes

6-8 slices bacon, cooked and crumbled

12 ounces evaporated milk

2 cups cheddar cheese, grated

salt and pepper, to taste

Combine potatoes, water, onions, and bouillon cubes in greased 5-7 quart crock-pot. Cover and cook on low 6-8 hours or until potatoes are tender. Stir in crumbled bacon, milk, and grated cheese. Cover and cook another 20 minutes or until the cheese is melted. Makes 10-12 servings.

Note -- I have a 6 quart crock-pot and mine generally cooks faster than what my recipes require. For this particular soup, it's usually done after 4.5 hours, but your crock-pot might vary. I usually use 6 medium to large potatoes, give or take what I have in the house. I've used russet potatoes, but red or white would work just as well. It's a really good soup and goes especially well with hot French bread. Sorry this isn't the best picture, but I was hungry and didn't feel like fussy with the camera too long -- oink!