Recipe - Crock Pot Potato Soup

ROBYN BLAKE (CCPJ61A)
6 Potatoes; cut into bite
sized pieces
2 Onions; chopped
3 Carrots; minced
2 Stalks celery; chopped
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
1 tablespoon Salt
Pepper; to taste
1/3 cup Butter
13 ounce Evaporated milk

Combine the above and cook on low 1012 hours or high 34 hours.
During the last hour add 1 13oz can evaporated milk and chives. We like
fresh grated parmesean cheese sprinkled over the top. Again,this is not
recommended by picky 12 yr olds

Formatted by Elaine Radis BGMB90B; October, 1993 Posted November, 1991
~ robyn
Posted to MMRecipes Digest V4 #256 by Jack Elvis jackelvis@moonlink.net
on Sep 25, 1997