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Use some of your garden’s harvest of home-grown potaoes in this soul-warming soup. And throw it all in the crockpot!
Ingredients
- 6 medium or large russet or white potatoes, peeled and cut into 1-inch chunks
- 2 large leeks, washed and chopped
- 2 onions, chopped
- 1 carrot, peeled and sliced
- 1 stalk celery, chopped
- 4 chicken bouillon cubes
- 1 T. dried parsley
- 1⁄8 tsp. dried marjoram
- 1⁄8 tsp. dried thyme
- 4 cups water
- 1 1⁄2 teaspoons salt
- Pepper to taste
- 2 T. butter
- 1 13-oz. can evaporated milk
- Shredded cheese, seasoned croutons, and/or chopped chives for garnish (optional)
Preparation
Place all ingredients except evaporated milk in crockpot. Cover and cook on low for 10 to 12 hours (or on high for 5 to 6 hours, stirring occasionally). Stir in evaporated milk during last hour. If desired, to thicken soup, use a potato masher to mash vegetables before serving. Garnish with chopped chives, shredded cheese and/or seasoned croutons.
Try more crockpot recipes.
