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Colette & Cassi's Country Kitchen!

No-Fuss Potato Soup

Ingredients:

• 
  6 cups cubed peeled potatoes
  
  
• 
  5 cups water
  
  
• 
  2 cups chopped onion
  
  
• 
  1/2 cup chopped celery
  
  
• 
  1/2 cup thinly sliced carrots
  
  
• 
  1/4 cup butter or margarine
  
  
• 
  4 tsp. chicken bouillon granules
  
  
• 
  2 tsp. salt
  
  
• 
  1/4 tsp. pepper
  
  
• 
  1 can (12 oz) evaporated milk
  
  
• 
  3 TB. chopped fresh parsley
  
  
• 
  Snipped chives, optional

Directions:

1. In a large slow cooker, combine the first 9 ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender.
   
   
2. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through.
   
   
3. Garnish with chives if desired.

YIELD: 8-10 servings (about 3 quarts)

This turned out really good. I did make a few adjustments though --

Instead of 1/2 cup chopped celery, I put in a can of cream of celery soup ... and instead of 4 tsp. chicken bouillon granules, I used a can of chicken broth (I don't suggest using the whole can!  LOL) ... and instead of 3 TB. chopped fresh parsley, I used a pinch of dried parsley.