- 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!