Today my house is smelling so good because I have 2 crock pots full of my favorite soup cooking away. One crockpot is for us and one is for my dear friend who just had a baby. This soup is so easy to make and if you are going to make 1 batch, it is just as easy to make 2. I have had this cookbook for a long time, but it was my BFF Tammy who introduced this soup recipe to me and every time I make it, I think of her! This recipe is from Fix It and Forget It Cookbook by Dawn J. Ranck and Phyllis Pellman Good.
6 cups diced, peeled potatoes
5 cups water
2 cups diced onions (I only use a 1/2 cup)
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup butter or margarine (I use butter)
4 tsp chicken bouillon granules (I use 3 cubes)
2 tsp salt
1/4 tsp pepper
12-oz can evaporated milk
3 T chopped fresh parsley
8 oz cheddar or Colby cheese, shredded (This time I tried it with some Velveeta and it was less stringy)
Combine all ingredients except milk, parsley, and cheese in slow cooker.
Cover. Cook on High 7-8 hours, or until vegetables are tender.
Stir in milk and parsley. Stir in cheese until it melts.
Heat thoroughly.
I have also added cubed ham to this soup and it was delicious.
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