Home Made Potato Soup
Prep: 20 min
Cook: 240 min
Total: 260 min
Serves: 8
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Nothing beats a pot of soup that quietly cooks itself all day. Potatoes, leeks, carrots, and celery slowly mingle with chicken bouillon until soft, then a generous splash of evaporated milk mashed in at the end turns everything creamy and comforting. Topped with fresh chives, this is the kind of thick, homey bowl you'll crave on a cold day, and the slow cooker does nearly all the work.
Ingredients
Ingredients
- 6 - Potato
- 2 - Leek
- 2 - Onion
- 1 - Carrot
- 1 Stalk Celery
- 4 Cubes Chicken Bouillon
- 1 Tbsp Parsley
- 5 Cups Water
- 1 Tbsp Salt
- - - Black Pepper
- 1/3 Cup Butter (or Margarine)
- 13 Oz Evaporated Milk
- - - Chive
Directions
Directions
- Peel and cut potatoes, carrots, leeks, celery into bite-size pieces.
- Put all ingredients in cooker except evaporated milk and chives.
- Cover and cook on low 10-12 hours or high 3-4 hours.
- Stir in evaporated milk with masher before serving.
- Serve topped with chopped chives.
Nutrition
Per serving · 8 servingsCalories
250
Fat
12 g
Saturated fat
7 g
Carbohydrates
32 g
Sugar
2 g
Fiber
3 g
Protein
6 g
Sodium
800 mg
Cholesterol
30 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 6 - Potato
- 2 - Leek
- 2 - Onion
- 1 - Carrot
- 1 Stalk Celery
- 4 Cubes Chicken Bouillon
- 1 Tbsp Parsley
- 5 Cups Water
- 1 Tbsp Salt
- - - Black Pepper
- 1/3 Cup Butter (or Margarine)
- 13 Oz Evaporated Milk
- - - Chive
