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Thursday, May 24, 2012

Crock Pot Potato Soup

*** I know it has been awhile... Starting the third trimester of pregnancy and being at the tail end of the school year in kindergarten has made life busy and exhausting! I've missed sharing and collaborating with you! 


I have to just state that this soup did not look appetizing to me the other night when I was poking around for a quick crock pot meal I had the ingredients for. The fact that I had the ingredients on hand won over the appetizing factor. Results: looks truly can be deceiving! What wonderful flavor!

Ingredients:

6 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) fat free evaporated milk


Directions: 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, cover and cook 30-60 minutes longer or until heated through. 


The next time I make this soup I'm going to add some cubed ham and or maybe some bacon bits! Yes, there indeed will be a next time!



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