You'll need:
Stir cheese and milk into soup. Cover, cook on low-heat for 1 more hour or high-heat for 30 minutes more. Mash potatoes slightly.
- 6 cups chopped potatoes
- 2 1/2 cups water
- 1/2 cup chopped onion
- 2 tsp chicken bouillon
- 1/4 tsp pepper
- 1 1/2 cups shredded cheese (6 oz)
- 1 12-oz can evaporated milk (1 1/2 cups)
Stir cheese and milk into soup. Cover, cook on low-heat for 1 more hour or high-heat for 30 minutes more. Mash potatoes slightly.
from Great Recipes Collection: Crockery Dinners