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Crockpot Potato Soup

8 russet potatoes, peeled and cubed
2 leeks, chopped
1 medium onion, chopped
1 rib celery, diced
4 chicken bouillon cubes
1 TBSP dried parsley flakes
5 cups water
1 TBSP salt
pepper to taste
1/3 cup butter
13 oz can evaporated milk
shredded cheddar cheese (optional)
bacon bits (optional)

Combine all ingredients except milk cheese and bacon into a slow cooker and cover. Cook on low for 8-10 hours, or on high for 3-4 hours. Stir in evaporated milk during the last hour. Mash potatoes until soup reaches your desired smoothness. Garnish with cheddar cheese and bacon bits if desired.

Comments

Jed and Kera said…
This was SO yummy! My mom made me email it to her because I was telling her so much about it! I love your recipes! Keep 'em coming please! :O)
It was good only the first day I forgot to include the cheese and bacon bits. It was definately better with those.

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Note: I just cut the whole stalk of celery with the leaves for soup - they have great flavor.