Thursday, September 23, 2010

Crockpot Potato Soup

  • 6 cups cubed peeled potatoes
  • 2 cups water
  • 2 cups chopped onion
  • 1/4 cup butter or margarine
  • 2 cubes chicken bouillon
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 can (12 ounces) evaporated milk
  • 3 tablespoons chopped fresh parsley

Combine potatoes, water, onion, butter, chicken bouillon, salt and pepper in crock pot. Cover and cook on low for 7-8 hours or until potatoes are tender. Add evaporated milk and parsley, mix well. Take half of the soup and blend in a blender until smooth and creamy. Place creamed soup back in the crock pot, mix well and let cook for 30-60 more minutes, until heated through. Garnish with cheese, bacon bits, sour cream and chives.

Yield: 8 servings

I found this recipe online and changed it around a bunch. Its the best potato soup I’ve ever had and so easy to make!


Letherton said...

always looking for good crock recipes :)

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Take a minute an check my blog out if you haven't already.
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Domestic Nerd said...

This looks wonderful & perfect for Fall. Thanks for visiting my blog...I'm following back :)

Yenta Mary said...

Thanks so much for coming to visit me -- returning the follow! I might just make the potato soup tomorrow -- I have everything I need, and it sounds wonderful ... :)