So, I needed a slow cooker meal to have tonight so that I wouldn’t have to spend so much time in the kitchen after work because my daughter and her family might be coming over for supper and Family Night. I also had a sack of spuds to use, leftover from a beach retreat with my sisters. Enter my Fix-It and Forget-It Cookbook. I love my slow cooker–really need to use it more often. Anyway, Potato Soup sounded like a good idea and I just picked one of many recipes in the book. SCORE!! This was delicious! And not as fattening as my normal stove-top recipe, because I usually add bacon drippings for flavor. This recipe did not even need it. Enjoy.
Ingredients:
6 potatoes, peeled and cubed
2 leeks, chopped (I didn’t have any so I just added some minced garlic)
2 onions chopped (…….used dehydrated)
1 rib celery (actually had that!)
4 chicken bouillon cubes (I used chicken bouillon powder and added it to the water below)
1 T. dried parsley flakes
5 cups water
1 T. salt (I did that, but in retrospect, it was a little much)
pepper to taste (I used about 1/2 tsp.)
1/3 cup butter
13-oz can evaporated milk (that is not in the picture, because I was debating about using it. I did end up using it.)
chopped chives
1. Combine all ingredients except milk and chives in slow cooker.
2. Cover. Cook on Low 10-12 hours, or High 3-4 hours (mine was more like 5 or 6 hours because I was at work for 5 hours). Stir in milk during last hour.
3. If desired, mash potatoes before serving.
4. Garnish with chives. Fresh would be better but I only had dried.
Source: Jeanne Hertzog, Marcia S. Myer, Rhonda Lee Schmidt, Mitzi McGlynchey, Vera Schmucker, Kaye Schnell and Elizabeth Yoder in FIX-IT AND FORGET-IT, 2000 ed., p. 61.
So since we missed it can you make it again later? Haha…
You're welcome. True story.
You're welcome. True story.
You just made my mouth water. True story.
You just made my mouth water. True story.