Recipe
Soup, Chili & Stew
Crockpot Potato Soup
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 8 potatoes, peeled and diced | ||
| 1 onion, chopped | ||
| 1 carrot, peeled and sliced | ||
| 1 celery, sliced | ||
| 4 chicken bouillon cubes | ||
| 1 tbsp. parsley flakes | ||
| 4 c. water | ||
| 1 tbsp. salt | ||
| ⅓ c. margarine | ||
| 1 dash(es) pepper | ||
| 1 (13 oz) can evaporated milk | ||
| 2 tbsp. bacon bits, optional |
Directions
- Place potatoes, onion, carrot, celery, chicken bouillon, parsley, water, salt, margarine and pepper in a slow cooker.
- Cover. Cook on LOW for 8 to 10 hours.
- Stir in evaporated milk during last hour of cooking.
- If desired, mash potatoes with a potato masher before serving.
- Garnish with bacon bits at serving time, if desired.
- Soup freezes well.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 10mg
- Sodium: 1160g
- Total Carbohydrates: 31g
- Protein: 5g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 10%