(Ingredients:
- 6 potatoes, peeled and cubed
- 1 lg. onion, chopped
- 4 carrots, pared and sliced
- 2 stalks celery, sliced, including leaves
- 4 chicken bouillon cubes
- 1 tbsp. parsley flakes
- 5 cups water
- 1 to 2 teaspoons salt, or to taste
- Pepper, to taste
- 1/3 cup butter
- 1 (12 oz.) can evaporated milk
Preparation:
Put all ingredients except milk in slow cooker. Cover and cook on low 6 to 8 hours, until vegetables are tender. Stir in evaporated milk during last 30 to 60 minutes.
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Baked Potato Soup Recipe
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Homemade Potato Soup II
Potato Soup with Leeks and Cabbage
Potato and Ham Soup
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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