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CROCK POT POTATO SOUP 
3 potatoes, peeled & cut into bite size pieces
1 lg. onion
1 carrot, chopped
1 stalk celery, chopped
1 tbsp. parsley
5 c. water
4 chicken bouillon cubes
1 tbsp. salt
Pepper to taste

Cook on low 10 to 12 hours or on high 3 to 4 hours. During the last hour of cooking, add 1 1/2 cups milk. TIP: If you own a blender, it works well to chop all vegetables in it.
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 Rating: 4.6 / 5 - Reviews: 8
2 weeks ago
Megan (Texas) says:
Mar 3, 9:36 PM
Brandi (Michigan) says:
Nov 14, 4:49 PM
Dianne (Georgia) says:
Jan 16, 4:33 PM
MamaSano (United States) says:
Dec 17, 6:19 PM
Rhonda (Virginia) says:
Oct 5, 6:26 PM
Tab (Pennsylvania) says:
Cooks.com says:
Mar 18, 9:24 PM
Anna (Florida) says:

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