• Servings: 12
• 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. 1. Combine all ingredients except milk, parsley and
2. cheese in slow cooker.
3. 2. Cover. Cook on High 7-8 hours, or until
4. vegetables are tender.
5. 3. Stir in milk and parsley. Stir in cheese
6. until it melts. Heat thoroughly.
7. Makes 12 servings
8. Marlene

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