Crockpot potato soup

Yield: 4 Servings

Measure Ingredient
6 Potatoes
>cut into pieces
2 Onions; chopped
3 Carrots; diced
2 Stalks celery; chopped
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
1 tablespoon Salt
Pepper; to taste
⅓ cup Butter
13 ounces Evaporated milk

Combine the above and cook on low 10-12 hours or high 3-4 hours. During the last hour add 1 13oz can evaporated milk and chives. We like fresh grated parmesean cheese sprinkled over the top.

Posted to EAT-L Digest 02 Sep 96 Date: Tue, 3 Sep 1996 12:43:05 -0500 From: LD Goss <ldgoss@...>

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