Potato soup

6 medium potates peeled and chopped (6 cups)
2 1/2 cups water
1/2 cup chopped onion
2 teaspoons instant chicken bullion
1/4 teaspoon pepper
1 1/2 cups (6 oz) shredded american cheese (velvetta)
1 twelve ounce can (1 1/2 cups) evaporated milk


combine potatoes, water, onions, bullion, pepper in crock pot. Cover: cook on low 9 to 11 hours or 4 to 4 1/2 hours on high

stur in cheese and milk. Cover: cook on low 30 minutes more.  Mash potatoes slightly.

Eat.