Slow Cooker Potato Soup

• Chop potatoes, celery, onion and ham.
• Toss it all into the slow cooker with water, chicken bouillon granules, salt and pepper.
• Cook it on low for 8 hours or high for 4 hours.
• About an hour before cooking time ends, add 2 cups of milk and one cup of cheese.
• Stir it together and top with cooked, crumbled bacon.

Freezer to Slow Cooker Instructions:

If you'd like to prepare this for a Freezer to Slow Cooker meal, keep in mind that raw potatoes don't freeze well. You could either:

• Choose to cook the soup ahead of time and then freeze it;
• Make this meal at the beginning of the week so you won't need to freeze it;
• or Freeze everything but the potatoes.
• You could also go ahead and prep the potatoes as long as you planned to eat them within 2-3 days. If you keep them in water in the refrigerator, they will not turn brown.
• I'm going to assume that you are planning to freeze everything but the potatoes in their raw form. Here's what you do:
• Slice Celery, onion and ham.
• Toss in a freezer bag with chicken bouillon granules, salt and pepper.
• The night before cooking, remove from freezer and put in refrigerator to begin thawing.
• On the day of cooking, peel your potatoes, put in pot with water and contents of the freezer bag.
• About an hour before, add milk and cheese. Enjoy!