HOME MADE POTATO SOUP
6 Each Potatoes, Pared and Cut into Bite-Size Pieces
2 Each Leeks, Washed and Cut into Bite-Size Pieces
2 Each Onions, Chopped
1 Each Carrot, Pared and Sliced
1 Stalk Celery, Sliced
4 Each Chicken Bouillon Cubes
1 Tbsp Parsley Flakes
4 Cups Water
1 1/2 Tsp Salt
Pepper to Taste
2 Tbsps Butter
1 Can 13 Ounce Evaporated Milk
Chopped Chives
1. Put all ingredients except evaporated milk and chives in CROCK-POT. Cover and Cook on Low 10 to 12 hours. (High: 3 to 4 hours)
2. Stir in evaporated milk during last hour. If desired, mash potatoes with masher before serving.
3. Served topped with chopped chives.
2 Each Leeks, Washed and Cut into Bite-Size Pieces
2 Each Onions, Chopped
1 Each Carrot, Pared and Sliced
1 Stalk Celery, Sliced
4 Each Chicken Bouillon Cubes
1 Tbsp Parsley Flakes
4 Cups Water
1 1/2 Tsp Salt
Pepper to Taste
2 Tbsps Butter
1 Can 13 Ounce Evaporated Milk
Chopped Chives
1. Put all ingredients except evaporated milk and chives in CROCK-POT. Cover and Cook on Low 10 to 12 hours. (High: 3 to 4 hours)
2. Stir in evaporated milk during last hour. If desired, mash potatoes with masher before serving.
3. Served topped with chopped chives.