I found this recipe in a magazine right after college. I've used it for years and love it! It's easy and delicious!
Plug in your crock pot and give it a try! Scoop out a bowlful and enjoy it with your favorite bread!
No Fuss Potato Soup
Servings: 8-10
6 cups cubed peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
4 tsp chicken bouillon granules
2 tsp salt
1/4 tsp pepper
1 can 12oz evaporated milk
3 tbls chopped fresh parsley
Directions: In a large slow cooker, combine the 1st nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley, mix well. Cover and cook 30-60 minutes until heated through. Garnish with chives if desired.
Lislestyle: I add more onion, celery, and carrots than called for. This recipe makes a lot. Fill some freezer bags of plastic containers with leftovers to thaw for a quick meal later when you are needing a fast and tasty dinner. Pop it in the microwave or heat it on the stove.
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