Crock Pot Potato Soup
'recipe from Arapaho United Methodist Church, 1892-1992'
6 potatoes, cut into bite-size pieces
2 onions, chopped
1 carrot, sliced
4 chicken bouillon cubes
1 Tbsp parsley flakes
5 cups water
1 Tbsp salt
pepper to taste
1/3 cup butter
1 (13 oz) can evaporated milk
chopped chives
Put all ingredients, except milk & chives, in crockpot
Cover and cook on low for 10 to 12 hours (High 3-4 hours)
Stir in evaporated milk last hour
Serve topped with chopped chives
Recipe submitted by Victoria on 1/24/98
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