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Ingredients:
- 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
- 1/4 teaspoon pepper
- 1 to 2 teaspoons salt, or to taste
- 1 can (12 oz) evaporated milk
Preparation:
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.
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Cheese Soup Index
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Slow Cooker Recipes | Casseroles | Main Recipe Index
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