No-Fuss Potato Soup

By dashy_65

Ingredients

• 8 cups cubed peeled potatoes
• 5 cups water
• 2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup thinly sliced carrots
• 1/4 cup butter, cubed
• 4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 can (12 ounces) evaporated milk
• 3 tablespoons minced fresh parsley
• Minced chives, optional

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Saute onion and celery to release flavor.
In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender.

Add milk and parsley. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired. Yield: 8-10 servings (about 3 quarts).

May need to thicken some.

190 cal, 827mg sodium, 26g carb, 7g fat