Crockpot Potato Soup
7 cups cubed peeled potatoes -- (7 to 7 1/2)
4 cups chicken broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
2 teaspoons salt
1/4 teaspoon pepper
2 Tbs dried dill weed
1 can evaporated milk -- (12 oz)
In a large crockpot, combine first ten ingredients.
Cover and cook on high for 7 hours or until the vegetables are tender.
Add milk. Stir to blend and heat.
Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes, and to thin soup, add regular milk.
I give this soup *****
This soup was really yummy. I love to use my crockpot for dinner. It is almost like someone has made dinner for me when all I have to do is open the lid and dish it up.
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