No-Fuss Potato Soup
Quick Cooking
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."
SERVINGS: 8-10
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 7-1/2 hours
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, cubed
- 4 teaspoons chicken bouillon or 2 vegetable bouillon cubes
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 can (12 ounces) evaporated milk
- 3 tablespoons chopped fresh parsley
- Snipped chives, optional
Directions:
In a 5-qt. 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).