Potato/Onion Soup
Ingredients
·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
Directions
In a large crockpot, 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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