Ingredients
6 cups diced, peeled potatoes
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
6 strips bacon, fried and crumbled
5 cups water
1/4 cup butter or margarine
4 cubes chicken bouillon
2 tsp salt
1/4 tsp pepper
12 oz can evaporated milk
8 oz shredded cheddar cheese
3 Tbsp chopped fresh parsley
Preparation
Steam potatoes, onions, celery and carrots 15 minutes in a steamer. While the vegetables are cooking, put bacon, water, margarine, bouillon, salt and pepper into crock pot and turn to high.
When steamer is finished or vegetables are crisp-tender add vegetables to crock pot. Cook on high 4 hours.
When ready to serve, stir in milk and shredded cheese. Heat through but do not boil or sauce will “break”. Just prior to serving, garnish with chopped parsley.
