POTATO SOUP RECIPE FOR THE CROCKPOT
Bethany Weathersby
6 c. cubed peeled potatoes
5 c. water
2 c. chopped onion
1/2 c. chopped celery
1/2 c. thinly sliced carrots
1/4 c. butter or margarine
4 t. chicken bouillon granules
2 t. salt
1/4 t. pepper
1 can (12 oz) evaporated milk
3 T.. chopped fresh parsely
snipped chives, optional
In a large slow cooker, combine the first nine
ingredients. Cover and cook on high 7-8 hours or until
the veggies are tender. Add milk and parsley; mix
well. Cover and cook 30-60 minutes or until heated
through. Garnish with chives, if desired.
Notes: My old school crockpot always cooked as long as
the recipe said it would. My new one cooks FAST. So,
we ate 5 hours after I started cooking. And we only
let it sit about 5 minutes after putting the milk and
parsley in as it really doesn't take long for the milk
to heat up.