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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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 Rating: 4 / 5 - Reviews: 3
Jan 21, 3:44 PM
Angela (California) says:
Jan 31, 1:56 PM
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Nov 20, 6:59 AM
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