This soup is hearty and delicious. It is comprised of many years of soup making in my kitchen, for my family. Everyone loves it. The condensed milk provides a nice base without curdling.  Pantry and crock pot friendly.

6 – 10 yellow potatoes, cut up

1 small handfull dried, chopped onions

1 chopped celery stalk, with leaves

1 peeled and sliced carrot

1 heaping tablespoon dried parsley

4 – 6 cups boiling water

2 – 3 chicken bullion cubes, or equivalent in broth

1.5 teaspoons sea salt

1/2 – 3/4 teaspoons ground black pepper

2 – 3 tablespoons butter

1, 13 oz. Can evaporated milk

1 pound bacon, crisp and crumbled

1 – 2 cups cheese, use any cheese that melts well, cheddar not mozzerella. I always use a combination of what I have.

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Begin by scrubbing potatoes.  Yellow potatoes have such thin skin, I do not peel, but I do dig out any imperfections with a paring knife. Next cut potatoes into substantial cubes. If you dice too small, they will disintigrate.

Next, add all potatoes to crock pot or Dutch oven. The potatoes should fill about 1/3 of your pot.

Next add onions, celery, carrot, parsley, boiling water, bullion, salt, pepper and butter.

USE BOILING WATER!

If using a Dutch oven, heat to boiling, then reduce and simmer for half an hour to 45 minutes, until potatoes are tender.  Then add can of milk, bacon, and cheese. Heat through till cheese is melted.

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If using a crock pot, cover and turn crock to low for 10 – 12 hours, or high for 3 – 4 hours. Stir in cheese, milk, and bacon DURING THE LAST HOUR.

Happy homemaking!

sage