Ingredients:
6 cups diced, peeled potatoes
5 cups chicken broth
2 cups diced onion
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup butter or margarine
2 tsp salt
1/4 tsp. pepper
12oz can evaporated milk
3 Tbsp chopped fresh parsley
1 Tbsp dill
Directions:
1. Combine all ingredients except milk and parsley in slow cooker.
2. Cover. Cook on High 7-8 hours or until vegetables are tender.
3. During the last hour turn it down to low and stir in the milk, parsley and dill.
4. If desired, mash potatoes before serving.
The original recipe was taken from Fix-it And Forget-it Cookbook
I changed it quite a bit from the original recipe, but if you have this book or you buy it, you will find it under "No-Fuss Potato Soup"
Posts
I am making this with a little rosemary. Hmmm may have to have daughter make rosemary bread.
ReplyDeleteI add a little coffee creamer with mine. Sure makes a nice creamy flavor. Thanks!
ReplyDeleteI made this with rosemary instead of the dill and parsley. Had with homemade rosemary bread. Very good! Thanks!
ReplyDelete