|
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
6 Cups Diced, Peeled Potatoes
|
| |
5 Cups Water
|
| |
2 Cups Diced Onions
|
| |
1/2 Cup Diced Celery
|
| |
1/2 Cup Chopped Celery
|
| |
1/2 Cup Butter
|
| |
4 tsp Chicken Bouillon Granules
|
| |
2 tsp Salt
|
| |
1/4 tsp Pepper
|
|
|
| |
12oz Can Evaporated Milk
|
| |
3 Tbsp Chopped Fresh Parsley
|
| |
8oz Cheddar, or Colby Cheese, Shredded
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Combine All Ingredients Except Milk, Parsley, And Cheese In Slow Cooker.
|
|
|
|
Cover. Cook On High 7-8 Hours, Or Until Vegetables Are Tender.
|
|
|
|
Stir In Milk And Parsley. Stir In Cheese Until It Melts. Heat Thoroughly.
|
|
|
|
- For Added Flavor, Stir In 3 Slices Bacon, Browned Until Crisp, And Crumbled.
- Top Individual Servings With Chopped Chives.
|
|
|
|
Originally Submitted
11/5/2009
|
|
|
|
0 Out of 5 from
0 reviews
You can add this No- Fuss Potato Soup recipe to your own private DesktopCookbook.
|
