NO PHOTO
Ingredients
ServingsOriginal: Serves 8
- potato, large; diced5
- onion, medium; diced3
- water5 cup
- parsley1 tbsp
- celery, diced1 stalk
- salt1 tsp
- black pepper, to taste
- chicken broth4 cup
- butter4–5 tbsp
- evaporated milk, 13-ounce can1 can
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
In a slow cooker, combine potatoes, onions, water, parsley, celery, salt, pepper, chicken broth and butter.
Cook until done -- on low heat, 9 to 11 hours, or on high heat, 3 to 4 hours.
When done, add milk and reheat.
Serve plain or use an immersion blender/put mixture in blender for a smoother soup.
Reheat if necessary.
