August 1, 2015.
Recipe # 213.

                                                           Potato Soup with Cheese

6-8 Potatoes; peeled and cut into small cubes.
1 Small Onion; chopped.
1/2 Stick Butter.
Lite Salt to taste.
Pepper to taste.
4 Ounces American Cheese.
2 Cups 2% Milk.
1 Can Evaporated Milk.
Water to cover the Potatoes with and cook them till done.

Put the Potatoes, Water, Butter, Onion, Salt and Pepper into the Crock-Pot.
Cover and cook on Low for 6 hours or on High for 3 hours or until the Potatoes are done.
Add in the Evaporated Milk, Milk and Cheese.
Stir together well.
Cover and cook on Low for 2-3 hours or on High for 1-2 hours or until heated through and the Cheese is melted.