2 tablespoons onion powder (or you can use a cup of real diced onions)
1/2 cup chopped celery
1/2 cup sliced carrots
1/4 cup butter (optional - I've done it without and it tasted fine)
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 12-ounce can evaporated milk
1 tablespoon parsley
Instructions
In a large slow cooker, combine the first 10 ingredients. Cover and cook on low 7-8 hours, or until veggies are tender.
Add evaporated milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. If desired, add a little cornstarch mixed with water to thicken.
Originally Submitted
9/7/2013
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