Printable | Taste of Home

No-Fuss Potato Soup

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

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and

Printed from tasteofhome.com Sep 7, 2008

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No-Fuss Potato Soup cont.

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).