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)

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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.
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