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Leslie's Potato and Onion Soup


Serve this slow cooker potato soup with biscuits or crusty rolls.


  • 5 cups cubed peeled potatoes
  • 5 cups water
  • 2 cups finely chopped onions
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 1/4 cup butter
  • 4 tsps. chicken bouillon granules or equivalent chicken base
  • 2 tsps. salt
  • 1/4 tsp. ground black pepper
  • 1 can (12 oz) evaporated milk (fat free is fine)
  • 3 tablespoons chopped fresh parsley
  • 3 to 4 tablespoons chopped fresh or frozen chives chives


In a large slow cooker/Crock Pot, combine the first nine ingredients. Cover and cook on HIGH for 7 hours or until vegetables are tender. Add milk, parsley and chives, mix well. Cover and cook 30 to 45 minutes longer, or until heated through. Makes about 3 quarts.

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