August 29, 2009

Potato Onion Soup

Potato Onion Soup


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 or margarine
4 tsps. chicken bouillon granules
2 tsps. salt 1/4 tsp. pepper
1 can (12 oz) evaporated (I used Fat Free) milk
3 tablespoons chopped fresh parsley
4 tablespoons 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 30-40 minutes longer until heated through. Yield 8-10 1 cup servings (3 quarts in total).

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