So, I needed a slow cooker meal to have tonight so that I wouldn’t have to spend so much time in the kitchen after work because my daughter and her family might be coming over for supper and Family Night. I also had a sack of spuds to use, leftover from a beach retreat with my sisters. Enter my Fix-It and Forget-It Cookbook. I love my slow cooker–really need to use it more often. Anyway, Potato Soup sounded like a good idea and I just picked one of many recipes in the book. SCORE!! This was delicious! And not as fattening as my normal stove-top recipe, because I usually add bacon drippings for flavor. This recipe did not even need it. Enjoy.
6 potatoes, peeled and cubed
2 leeks, chopped (I didn’t have any so I just added some minced garlic)
2 onions chopped (…….used dehydrated)
1 rib celery (actually had that!)
4 chicken bouillon cubes (I used chicken bouillon powder and added it to the water below)
1 T. dried parsley flakes
5 cups water
1 T. salt (I did that, but in retrospect, it was a little much)
pepper to taste (I used about 1/2 tsp.)
1/3 cup butter
13-oz can evaporated milk (that is not in the picture, because I was debating about using it. I did end up using it.)
1. Combine all ingredients except milk and chives in slow cooker.
2. Cover. Cook on Low 10-12 hours, or High 3-4 hours (mine was more like 5 or 6 hours because I was at work for 5 hours). Stir in milk during last hour.
3. If desired, mash potatoes before serving.
4. Garnish with chives. Fresh would be better but I only had dried.
Source: Jeanne Hertzog, Marcia S. Myer, Rhonda Lee Schmidt, Mitzi McGlynchey, Vera Schmucker, Kaye Schnell and Elizabeth Yoder in FIX-IT AND FORGET-IT, 2000 ed., p. 61.