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Crockpot Cream of Potato Soup

Crockpot Cream of Potato Soup

  • 6 large pototoes - peeled and cubed
  • 2 medium onions - chopped
  • 1/2 cup chopped celery
  • 1/2 cup shredded or grated carrots
  • 4 chicken boullion cubes
  • 1 T. dried parsley
  • 6 cups water
  • 1/2 cup butter
  • 1 T. salt
  • 1/2 tsp. pepper
  • 1 can evaporated milk (12 oz.)
  • 1 cup grated pasteurized process cheese (such as Velveeta®) - optional
  • bacon bits - optional

Preparation -
Mix all ingredients, except the evaporated milk, cheese and bacon bits in a crock-pot. Cook on low for about 7 hours. Stir in the evaporated milk and grated cheese(if using). Continue cooking for one more hour. Garnish individual servings with bacon bits (optional).


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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