CookingWithGeorgeAndFriends.com

Week 43 Recipe

CROCK POT POTATO SOUP

These potatoes are full of flavor and have a crispness around the edges with a softer center.

TOOLS • Cutting Board • Knife • Crock Pot   INGREDIENTS • 6 Potatoes • 1 Leek • 2 Medium Sized Onions • 1 Carrot • 1 Stalk Celery • 4 Cups Water • 4 Chicken Bouillon Cubes • 1 Can Cream of Mushroom Soup • 1 Can Cream of Celery Soup • 1 Tsp Salt • 1 Tbsp Parsley Flakes • 2 Tbsp Butter • 1 Can Evaporated Milk (12 oz) • Chopped Chives (optional)

PREPARATION: Cut all veggies to bite-size. Put all ingredients except milk and chives in crock pot. Cover and cook on low for 10 to 12 hours or high for 3-4 hours. Stir in evaporated milk during the last hour. Serve with chopped chives. HINTS: On a cold day, this soup will surely warm you up.