Recipe: Slow Cooker Potato Soup November 16, 2007

I found this recipe in my recipe book the other day and thought I’d give it a try. I’ve never made it before but potato soup sounded really good!

Slow Cooker Potato Soup

• 6 cups cubed peeled potatoes
• 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 (I used 1)
• 1/4 teaspoon pepper (I used 1/2 teaspoon)
• 1 can (12 oz.) evaporated milk
• 3 tablespoons chopped fresh parsley
• Snipped chives, optional

Add all but the last three ingredients to your slow cooker. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yields 8-10 servings (approx. 3 quarts).

I will write back tomorrow to let you know how it turned out, but so far it smells delicious!