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No Fuss Potato Soup

Source of Recipe

Unknown
Exchanges
Yield: About 3-quarts (8-10 servings

6 c. cubed peeled potatoes
5 c. water
2 c. chopped onion
1/2 c. chopped celery
1/2 c. thinly sliced carrots
1/4 c. stick margarine
4 tsp. Wyler's very low-sodium chicken bouillon granules
1/4 tsp. pepper
1 can (12 oz.) fat-free evaporated milk
3 T. chopped fresh parsley
Snipped chives

In a large slow cooker, combine the first 9 ingredients. Cover and cook on high for 7 hours or until the vegetables are tender.

Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.

One 1-cup serving equals: 190 calories....619 mg sodium ....6 mg cholesterol....26 gm carbohydrate....5 gm protein....5.8 gm fat ++++ Exchanges: 1-1/2 starch....1 fat....1 vegetable