Potato Soup

8 large potatoes, cubed

2 medium onions chopped

3 Tbsp. butter

1/2-1 lb bacon, cooked, crisp, drained,

and crumbled

3 chicken bouillon cubes

2 Tbsp. dried parsley

6 cups water

2 cups milk

1/2 cup flour

1/4 cup water

1 tsp. salt

1/4-1/2 tsp. pepper

1. Combine all ingredients except flour, 1/4 water, salt, and pepper in large  slow cooker.

2.Cover. Cook in High 6 hours, and then on Low 3 hours.

3. Make a paste out of the flour and water. Stir into the soup one hour before serving. Season with salt and pepper.

Slow Cooker Enchiladas

1 lb. ground beef

1 cup chopped onions

1/2 cup chopped green peppers

16-oz can red kidney beans, rinsed and drained

15-oz can black beans, rinsed and drained

10-oz can diced tomatoes with green chiles, undrained

1/3 cup of water

11/2 tsp. chili powder

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

1 cup (4oz) shredded sharp cheddar cheese

1 cup (4oz) shredded Monterey Jack cheese

6 flour tortillas (6-7 inches in diameter)

1. Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tendered. Drain.

2. Add next 8 ingredients and bring to boil. Reduce heat. Cover and simmer 10 minutes.

3. Combine cheeses.

4. In slow cooker, layer about 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese. Repeat layers.

5. Cover. Cook on low 5-7 hours or until heated through.

6. To serve, reach to bottom with each spoonful to get all the layers, or carefully invert onto large platter and cut into wedges. Serve with sour cream and/or guacamole.

Split Pea Soup

2 Cups dried split peas

4 cups water

1 rib celery, chopped

1 cup chopped  potatoes

1 large carrot, chopped

1 medium onion, chopped

1/4 tsp dried thyme

1 bay leaf

1/2 tsp salt

1 garlic clove

1/2 tsp dried basil

1. Combine all ingredients in slow cooker

2.Cover. Cook on low 8-12 hours, or on high 6 hours, until peas are tender.

Note:  You could also add some ham bits or a ham hock