No-Fuss Potato Soup (Slow Cooker)
From: Quick Cooking
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 or margarine
4 teaspoons chicken bouillon granules
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons chopped fresh parsley
Snipped chives, optional
In large slow cooker, combine the first nine 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
Yield: 8-10 servings (about three quarts)
Nutritional Analysis: One 1-cup serving (prepared with margarine) equals 190 calories, 827 mg sodium, 12 mg cholesterol, 26 gm carbohydrate, 5 gm protein, 7 gm fat. DIABETIC EXCHANGES: 1-1/2 starch, 1 1/2 fat, 1 vegetable.
Recipe submitted by Colleen on 1/17/99
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