Monday, October 26, 2009

Recipe of the Week

Crock Pot Potato Soup

6 c. cubed potatoes
5 c. water
2 c. chopped onion
1/2 c. diced celery
1/2 c. diced carrots
1/4 c. margarine
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
1 12-oz. can evaporated milk
3 T. parsley

In a large slow cooker, combine the first 9 ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through.


  1. Yummy! I love anything I can make in a crockpot! I might have to try this out! :)

  2. This sounds awesome and I have all these ingrediants. I was going to go buy a roast tomorrow, but I will just make this instead!! Thanks! =)

  3. Do you know approximately how many people this will feed?

  4. I'd say about 6 people comfortably. Good question!

  5. I'm single, so I think I'll cut the recipe in half. Thanks!!! I would have made way too much. =)

  6. I made (hal off) this recipe today. It was easy to make and yummy! Although, I think less butter could be used...and I added shreaded cheddar cheese on top to add to the flavor. =)