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.