"home made" potato soup

Yield: 1 servings

Measure Ingredient
6 eaches Potatoes, in bite size pieces 1 tbs parsley flakes
5 cups Water
1 tablespoon Salt
2 eaches Leeks, in bite size pieces
⅓ cup Butter
2 eaches Onions, chopped
1 each Carrot, pared and sliced
1 each Stalk celery, sliced
Chopped chives
1 each 13-ounce can evaporated milk
4 eaches Chicken bouillon cubes


Put all ingredients except evaporated milk and chives in CROCK-POT.

Cover and cook on Low 10 to 12 hours ( High: 3 to 4 hours). Stir in evaporated milk during last hour. If desired, mash potatoes with masher before serving. Serve topped with chopped chives.

Submitted By EARL SHELSBY On 01-23-95

Similar recipes