For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine.
¡XDotty Egge, Pelican Rapids, Minnesota
TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours YIELD:10 servings
Ingredients
6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons chopped fresh parsley
Snipped chives, optional
Directions
1. In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).
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