Saturday, March 19, 2011

Creamy Potato Soup

6 c. diced and peeled potatoes
5 c. water
2 c. diced onions
1/2 c. chopped celery
1/2 c. chopped carrots
1/4 c. butter
4 tsp. bouillon cubes (may want to start with 2 and add to taste)
1 tsp. salt
1/4 tsp. pepper
12 oz. can evaporated milk
3 Tbsp. fresh parsley, chopped
8 oz. cheddar cheese, shredded

In a slow cooker, combine all ingredients except for milk, parsley, and cheese. Cook on high for 7-8 hours  until veggies are tender. Stir in milk and parsley. Stir in cheese until it melts, or serve it on top of individual servings.

Notes: Feeds 8-10 people. We got this recipe from Brittany's mom.

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