Ingredients:

16 cups water

5 russet potatoes, cut into cubes

1 package bear creek cheddar potato soup mix

1 cup shredded cheddar cheese

Directions:

1. Place water and potatoes into a 7 quart (or larger) slow cooker. Cook on high for 3 hours.

2. Liquid should be bubbling. Use a whisk and add in the soup mix. Cook on low for 3 hours. Add cheese and mix through right before serving.

Bon Appetit!