Recipe: Potato Soup (crock pot) for Mary

POTATO SOUP

7 to 8 cups of cubed peeled potatoes
4 cups chicken broth
1 cup water
2 large onions, chopped, about 2 cups
3/4 cup chopped celery
1/2 cup thinly sliced carrots
2 tablespoons dried dill weed
1/4 cup butter
1 can (12 oz) evaporated milk
1 to 2 teaspoons salt, or to taste
1/4 teaspoon pepper

In a large slow cooker, combine potatoes, broth, water, onion, celery, carrots, dill weed, and butter. Cover and cook on high for 7 hours or until the vegetables are tender.

Stir in milk and season with salt and pepper to taste; continue cooking to heat through.

Use a hand mixer or potato masher to blend some of the potatoes to thicken soup.

To thicken further use instant potato flakes; to thin soup, add a little whole or skim milk.