Sunday, June 13, 2010

No Fuss Potato Soup

No Fuss Potato Soup
Taste of Home recipe

6 cups cubed peeled potatoes
5 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4 teaspoons chicken bouillon or vegetable bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons chopped fresh parsley
Snipped chives, optional

In a large slow cooker, combine potatoes, water, onion, celery, carrots, butter, bouillon, salt and pepper. 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.

Yield: 8-10 servings (about 3 quarts)

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