Crock Pot No-Fuss Potato Soup |
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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 7 |
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I made this last night. Found the recipe in my Fix It & Forget It cookbook. Everyone loved it. Sooo Easy and so good. My husband loved it so much he took leftovers to work. He is not a soup eater. That says a lot. Any potato will work. I used red potato's. Ingredients:
6 cups potatoes, diced |
5 cups water |
2 cups diced onions |
1/2 cup diced celery |
1/2 cup chopped carrot |
1/4 cup margarine or 1/4 cup butter |
4 teaspoons chicken bouillon granules |
2 teaspoons salt |
1/4 teaspoon pepper |
12 ounces evaporated milk |
3 tablespoons chopped fresh parsley |
8 ounces shredded cheddar cheese or 8 ounces colby cheese |
Directions:
1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on high 7-8 hours, or until vegetables are tender.
3. Stir in milk and parsley.
4. Stir in cheese until it melts.
5. Heat thoroughly.
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