Sunday, September 21, 2008

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.

2 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)

KirstenandDaniel said...

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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