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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Says Dotty Egge of Pelican Rapids, Minnesota, For a busy-day supper, my family loves to have a big steaming, delicious bowls of this soup, along with fresh bread from our bread machine. Ingredients:
6 cups cubed peeled potatoes |
5 cups water |
2 cups chopped onions |
1/2 cup chopped celery |
1/2 cup thinly sliced carrots |
1/4 cup butter, cubed |
4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes |
2 teaspoons salt |
1/4 teaspoon pepper |
1 can (12 ounces) evaporated milk |
3 tablespoons minced fresh parsley |
minced chives, optional |
Directions:
1. In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender.
2. Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).
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