This is a slow cooker recipe...and it is well worth the wait. It is perfect for a cool and damp fall day...or in the midst of winter it is good not only for the stomach but for the soul.
6 slices thick bacon cooked and crumbled
6 cups peeled and diced potatoes
5 cups chicken stock
2 cups diced onions
1 small clove of garlic, minced
1/2 cup celery, diced
1/2 cup shredded carrots
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
12-oz. can evaporated milk
8-oz, shredded cheddar cheese
Chopped fresh parsley for garnish
1. Combine all ingredients except evaporated milk and cheddar cheese in slow cooker.
2. Cook on High (yes, High) for 7 - 8 hours or until vegetables are tender.
3. Stir in evaporated milk and cheddar cheese until cheese is melted...heat thoroughly.
4. Serve...garnish with fresh parsley (if desired).
Makes 8 to 10 servings.
6 slices thick bacon cooked and crumbled
6 cups peeled and diced potatoes
5 cups chicken stock
2 cups diced onions
1 small clove of garlic, minced
1/2 cup celery, diced
1/2 cup shredded carrots
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
12-oz. can evaporated milk
8-oz, shredded cheddar cheese
Chopped fresh parsley for garnish
1. Combine all ingredients except evaporated milk and cheddar cheese in slow cooker.
2. Cook on High (yes, High) for 7 - 8 hours or until vegetables are tender.
3. Stir in evaporated milk and cheddar cheese until cheese is melted...heat thoroughly.
4. Serve...garnish with fresh parsley (if desired).
Makes 8 to 10 servings.
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