Crock Pot Potato Soup! YUM!!!

Here you go, Julie! This recipe is my absolute favorite as far as soups go. Here's what's left of ours.

It's from the Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker cookbook. Here is what you will need, according to page 62, No-Fuss Potato Soup:

6 cups, diced, peeled potatoes

5 cups water

2 cups diced onions

1/2 cup diced celery

1/2 cup chopped carrots

1/4 cup margarine or butter

4 tsp. chicken bouillon granules

2 tsp. salt

1/4 tsp. pepper

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12 oz. can evaporated milk

3 Tbsp. chopped fresh parsley

8 oz. cheddar or Colby cheese, shredded

1. Combine all ingredients except milk, parsley and cheese in slow cooker.

2. Cover. Cook on High 7-8 hours, or until vegetables are tender.

3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Variations:

1. For added flavor, stir in 3 slices bacon, browned until crisp and crumbled.

2. Top individual servings with chopped chives.

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Here're my little tips on ingredients, since I sincerely doubt you want them in the ingredient list. :) For the diced onions, I usually use onion powder since a certain husband doesn't like the way onions "crunch". Doubt they will after 8 hours, but hey, I'm one to help out and it requires NO cutting. The celery works out to about 2 stalks and for the carrots I chop a handful of the baby ones and throw them in. Not much measuring here. I usually don't use 2 tsp. of salt either. Seems a little much to me.

See what you think and lemme know how it turns out.

Have a peaceful day all,

Jenny

P.S. Sorry about the spacing issues. Seems this is the way blogspot likes it. :)