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| CROCK POT POTATO SOUP | |
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6 potatoes, chopped 1 lg. onion, chopped 3 cloves garlic, minced 4 stalks celery, chopped salt (to taste) pepper (to taste) 4 tbsp. butter 1 qt. milk, half and half, or reconstituted evaporated milk Note: If using evaporated milk add water according to directions on can. If using non-fat dry milk, follow directions on box to make 1 quart. Peel and chop potatoes, onion, garlic and celery. Put in Crockpot. Add milk and 1/2 tsp salt. Cover and cook on low for 5 or 6 hours or until potatoes are tender. Add 1-2 tablespoons chopped fresh parsley 10 minutes before serving, as a garnish, if desired. Taste and add salt and pepper according to your taste. | |
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recipe reviews #12748
Steph says:
The only flaw to this recipe is the 2 tsp. pepper, which made it too hot and spicy for me. Next time, I would definitely cut it down to a teaspoon or less of pepper.
#60416
Keith (Minnesota) says:
I added minced garlic, cream of chicken soup, corn, and bacon; it was superb! I added the flavor packet from chicken ramyen as well. Try it, only we found we would prefer the potatoes diced instead of cubed. K
#91903
Angela (California) says:
Great recipe! I just changed it a bit by adding one can of cream of chicken soup and a little bit of seasoning salt to give it a bit more flavor. Easy to make!
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