Cooking Tips & Hints

Week 43 Featured Recipe

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CROCK POT POTATO SOUP (click for printable version of this recipe) 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) (CLICK ANY PICTURE TO ENLARGE) 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. (CLICK ANY PICTURE TO ENLARGE)