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    Potato/Onion Soup


    Source of Recipe


    Aunt Saunny

    a.. 5 cups cubed peeled potatoes
    b.. 5 cups water
    c.. 2 cups finely chopped onions
    d.. 1 cup chopped celery
    e.. 1 cup sliced carrots
    f.. 1/4 cup butter or margarine
    g.. 4 tsps. chicken bouillon granules
    h.. 2 tsps. salt 1/4 tsp. pepper
    i.. 1 can (12 oz) evaporated (I used Fat Free) milk
    j.. 3 tablespoons chopped fresh parsley
    k.. 4 tablespoons chives

    In a large slow cooker/Crock Pot, combine the first nine ingredients.
    Cover and cook on HIGH for 7 hours or until vegetables are tender. Add
    milk, parsley and chives, mix well. Cover and cook 30-40 minutes longer
    until heated through. Yield 8-10 1 cup servings (3 quarts in total).
 

 

 

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