Potato Soup

Sharron Higbee

a family classic...warm and hearty. 

6 cups peeled and cubed potatoes

½ cup diced onion

3 cups water with ½ tsp salt

4 cubes chicken bouillon, dissolved in 2 cups water

1 large can evaporated milk

Salt and pepper

bacon

cheddar cheese

Boil potatoes and onion in salted water until tender (approx. 20 minutes). Add to potatoes the bouillon water, evaporated milk, salt, and pepper. Heat thoroughly but do not boil. Stir often. Serve with shredded cheddar cheese and crumbled and cooked bacon.