Supper Tonight……
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.
How come I’m the only one in my family who likes soup?????? They are strange I guess!!! Hehehe. Have a GREAT day, Jenn!!! ~~Suzanne