Cream of Potato Soup

Combine all ingredients in a large soup or stock pot:

10 c.              Water

8 (+)               Chicken Bullion cubes (to your taste)

12                   Potatoes, peeled and cut into bite size pieces

1                     Medium sized Onion, diced fine

2                     Carrots, peeled and cut small

2                     Celery stalks cut small

2 T.               Dried Parsley

4 t.                  Salt

Black Pepper to taste

2/3 c.            Butter or margarine

2 cans            Evaporated Milk

Cook at Medium-Low temperature for 1 – 1 1/2 hrs.

After the potatoes are soft Add: ¼ c. Milk mixed with 2-3 T. flour

Let simmer and thicken slightly.  Serve with croutons or crackers.

Makes ¾ of a 6 Qt. Crock Pot.

Notes:

·        I leave out the celery.

·        You can use low fat milk and Fat-free evaporated milk to reduce the calorie content.  The result will not be as creamy but still good.

·        The smaller the potatoes are cut, the shorter the cooking time.