Thursday, March 27, 2008
Slow Cooking Thursday
Here's a recipe I made a while back. I know for some of you, it's too warm for soup but we're still hanging on with cooler temps so I'm still making soup for supper. My family all loved this and it's much easier to make if you have one of those Vidalia onion slicers - it worked great for chopping up the vegetables.
NO FUSS POTATO SOUP
6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup margarine or butter
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
12 oz. can evaporated milk
3 Tbsp. chopped fresh parsley
8 oz cheddar or colby cheese, shredded
1. Combine all ingredients except milk, parsley and cheese in slow cooker.
2. Cover. Cook on high 7-8 hours or until vegetables are tender.
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.
You also may add bacon and chives for added flavor.
I put mine through the blender until smooth because my family doesn't like chunks.