Cheddar Chowder by Yvonne

Bake 2 large potatoes in the microwave or use two leftover baked potatoes. Cool and cut into bite size pieces.

Boil 2 large cut potatoes with 3 cups of water until soft.

Drain and save the water.

Mash the two boiled potatoes with a little milk (a soft and fluffy texture is desired)

[Do not substitute instant mashed potatoes, since the potato water is an important ingredient in the soup.]

Using the reserved boiled potato water, boil one cup of chopped celery and one cup chopped carrots until tender.

Drain and save water.

[My recipe called for adding one stick of butter, but I highly recommend deleting that ingredient, since the soup was so rich without that added butter.]

Add the reserved boiled potato water and 1 pint of whipping cream to the mashed potatoes, mixing until smooth.

Pour into crock pot. Add cooked celery, carrots, and chopped baked potatoes.

Add 1/4 cup of bacon bits, 1/4 cup of minced dried onions, and 2 cups of shredded cheddar cheese

Season with 2 teaspoons salt, 2 teaspoons garlic powder and 1 teaspoon of pepper

Finish filling crock pot with milk to the desired consistency.

Cook on low for 4 to 6 hours to blend the flavors and melt the cheese.