Recipe: No-Fuss Potato Soup (crock pot)
SoupsNO-FUSS POTATO SOUP
6 cups potatoes, peeled and cubed
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 (12 ounce) can evaporated milk
3 tablespoons chopped fresh parsley
snipped chives (optional, for garnish)
In a large slow cooker, combine the first nine ingredients.
Cover and cook on high for 7 hours or until the vegetables are tender.
Add undiluted evaporated milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.
Makes 8 servings
Source: Kelly A. Youngblood
6 cups potatoes, peeled and cubed
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 (12 ounce) can evaporated milk
3 tablespoons chopped fresh parsley
snipped chives (optional, for garnish)
In a large slow cooker, combine the first nine ingredients.
Cover and cook on high for 7 hours or until the vegetables are tender.
Add undiluted evaporated milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.
Makes 8 servings
Source: Kelly A. Youngblood
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