| | Directions | | Combine first seven ingredients in a pot. Cook on a slow boil until potatoes are soft. Stir in milk, parsley, and cheese - until melted. For added flavor, stir in 3 slices bacon, browned until crisp, and crumbled. Top individual servings with chopped chives. |
|
|
| Ingredients | | - |  | 6 cups potatoes, peeled & diced |
| - | | 5 cups water |
| - | | 2 cups Onions, diced |
| - | | 1/4 cup margarine, or butter |
| - | | 4 teaspoons chicken bouillon granules |
| - | | 2 teaspoons salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 can evaporated milk (12 ounce can) |
| - | | 3 tablespoons fresh parsley, chopped |
| - | | 8 ounces cheddar or colby cheese, shredded |
| - | | 3 slices bacon (optional) |
| |
| |
