contributed by Michelle Harvie
Ingredients:
4 cups water
4 potatoes
4 chicken boullion cubes
2 TBSP butter
1 can evap milk (added right before serving).
Cook in slow cooker 4 hrs. on high. (I have cooked this on the stove top when time wasn’t on my side. It takes about 1/2 cup more water and will be more thick) Some options I have tried and love is: add a TBSP dried onions for more flavor and/or adding diced ham at the beginning, adding Campbell’s Cheddar soup with evap milk, or top with cheddar cheese and bacon
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