Here is some more discussion about the soup’s fine qualities.
SLOW COOKER POTATO CHEESE SOUP WITH WIENERS
makes 6 servings
6 c potatoes peeled and cubed
2.5 C chicken stock, preferably home made
1 medium onion chopped course
1/4 tsp pepper
6 ox. (1 1/2 c) shredded yellow cheese
1 large can (13 oz.0 evaporated milk
1 lb. wieners, fully cooked, each cut into thirds
In the slow cooker, combine potatoes, chicken stock, onions, and pepper, cover and cook on low heat for 9-11 hours. Mash potatoes slightly, increase heat to high, stir in cheese, evaporated milk and wieners, cover, and cook 30 minutes longer. Ladle into bowls to serve.