Bacon-Potato Soup

6 cups potatoes, peeled and diced
5 cups water
2 cups chopped onions (or minced onions)
4 chicken bouillon cubes
6 slices bacon, cooked and crumbled
1 can (12 oz) evaporated milk
2 cups grated cheddar cheese

Combine potatoes, water, onions, and bouillon cubes in greased 5 to 7-quart slow cooker. Cover and cook on low heat 6-8 hours or until potatoes are tender. Stir in crumbled bacon, milk, and grated cheese. Cover and cook an additional 20 minutes or until cheese is melted. Makes 10-12 servings

Serve with hot biscuits and garnish soup with fresh chopped parsley.

VARIATION: Add 1/2 cup diced celery and 1/2 cup chopped carrots with potatoes at the beginning of cook time.

I made this on the stove instead of in a crock pot.  I added some flour to make the soup a bit thicker.  You may have to do this with the crock pot also, I'm not sure.