Kathy's Potato/Bacon Soup

from: Kathy Facione

12 medium size potatoes,
cubed2 medium onions,
chopped3 Tsp. butter
1 lb. bacon, cooked crisp, drained and crumbled
3 chicken bouillon cubes
2 Tlb. dried parsley
6 cups water
2 cups milk
1 tsp. salt
1/2 tsp. pepper

1. Combine all ingredients in a large kettle.

2. Mix together and cook over medium heat for 20 - 30 minutes.

3. Place in a large slow cooker on low for about 3 hours.

4. Last hour add 2 Tlb. flour and 1 cup water. Put in shaker and shake well before adding to soup. Add 1 cup shredded cheddar cheese to soup. Mix and continue cooking.