Click on a category to see more recipes in this category
Ingredients
6 Cups potatoes, peeled & cubed
5 Cups water
2 Cups onion, chopped
1/2 Cup celery, chopped
1/2 Cup carrots, thinly sliced
1/4 Cup butter
4 Teaspoons chicken bouillon granules
2 Teaspoons salt
1/4 Teaspoon pepper
12 Ounces evaporated milk
3 Tablespoons fresh parsley, chopped
Chives, snipped, for garnish
Instructions
In a large crockpot combine the first nine ingredients. Cover and cook on LOW for 6 to 8 hours stirring occasionally until vegetables are tender. Add milk and parsley and mix well. Cover and cook for 30 to 60 minutes longer or until heated through. Garnish with chives.