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|EVERY FEW MINUTES|
|CROCK POT POTATO SOUP|
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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