Potato Cheese Chowder

6 to

Amount/Measure/Ingredient:

8 medium potatoes, peeled and cubed

4 stalks celery, diced

2 medium white onions, diced

5 chicken bouillon cubes

1 lb. bacon, diced and browned

2 cups Velveeta cheese, cubed

1 container of sour cream (8 oz.)

2 cans Cream of Celery soup

Combine cubed potatoes, celery and onions in crock-pot.

Place bouillon cubes in water and microwave until dissolved.

Pour into potato mixture.

Pour in enough water to cover and cook on high until vegetables are tender. (approximately. 6 hours on high)

When vegetables are tender, add bacon, cheese, sour cream and soup. Stir well, cook until cheese is melted and soup is good and hot. Serve with garlic bread and enjoy.

Reformatted from a recipe submitted to goodcooking.com, © Good Cooking, Inc. 2002