Potato Soup (crock pot)
rec.food.cooking/Paul R. O'Neill

7 to 7 1/2 cups of cubed peeled potatoes
4 cups chicken broth
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons drilled dill weed
1 can (12 oz) evaporated milk

In a large crockpot, combine first ten ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk. Stir to blend and heat. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further use potato flakes & to thin soup, add regular milk.