Recipe #86.

                                   Low-Fat Turkey Bacon Cheddar Potato Soup

5-6 Large Potatoes; peeled and cut into small cubes.
2 Tablespoons Butter.
1 Small or 1/2 Medium Onion; chopped.
Water to cover.
4-6 Slices Turkey Bacon broiled until crispy and crumbled.
2-3 Cups 1% Milk.
1/2 Cup Low-Fat Shredded Cheddar Cheese.

Put the Potatoes, Onion, Butter and Water in the Crock-Pot in the Crock-Pot.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours making sure the Water covers the Potatoes the whole time.
Cook the Bacon until crispy; drain and cool to touch.
During last hour of cooking time mash the Potatoes, in the Crock-Pot, with a hand masher, and leave a little chunky.
Add in the Milk to desired consistency.
Allow to heat about 1 hour or less.Serve in a bowl and top with Cheese and Bacon.