NO FUSS POTATO SOUP
6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1⁄2 cup diced celery
1⁄2 cup chopped carrots
1⁄4 cup margarine or butter
4 teaspoons chicken bouillon granules
2 teaspoons salt
1⁄4 teaspoon pepper
12 oz. Can evaporated milk
2 tablespoons chopped fresh parsley
8 oz Cheddar or Colby cheese, shredded
1. Combine all ingredients except milk, parsley and
cheese in slow cooker.
2. Cover. Cook on High 7-8 hours, or until
vegetables are tender.
3. Stir in milk and parsley. Stir in cheese
until it melts. Heat thoroughly.
Makes 12 servings
Pairs Well With
This could be a vegetarian soup if you switch the chicken bouilon granules to vegetable broth.