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Ingredients
7 Cups potatoes, peeled & cubed
4 Cups chicken broth
1 Cup water
2 Cups onion, chopped
1/2 Cup celery, chopped
1/2 Cup carrots, thinly sliced
1/4 Cup butter
2 Teaspoons salt
1/4 Teaspoon pepper
2 Tablespoons dried dill weed
1 (12 oz) Can evaporated milk
Instructions
In a large crockpot, combine first ten ingredients. Cover and cook on HIGH for 7 hours or until the vegetables are tender. Add evaporated milk, stir to blend and heat. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further use potato flakes & to thin soup, add regular milk.