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NO FUSS POTATO SOUP


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Member since 2007

Serves 12 | Prep Time | Cook Time

Ingredients

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


Marlene


Pairs Well With


Notes

This could be a vegetarian soup if you switch the chicken bouilon granules to vegetable broth.

I made this soup last night and it was so good! Thanks:)

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