"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Potato Soup Recipe

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This recipe for Potato Soup, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa N. Fisher (Teakell)
Added: Wednesday, June 14, 2006


6 potatoes, bite size pieces
2 onions, chopped
1 carrot, pared & sliced
1 stalk celery, diced
5 c. water
1 tbsp. salt and pepper
4 chicken bouillon cubes
chopped chives
1 tbsp. parsley flakes
1 tbsp. butter
1 can evaporated milk

Put all ingredients except evaporated milk and chives in crock pot. Cover and cook on low for 10 to 12 hours or high for 3 or 4 hours. Stir in evaporated milk during last hour. Serve topped with chopped chives. Serving suggestion: A few slices of american cheese added to this soup during the last hour to melt it gives a delicious flavor to this recipe. If you're in a hurry to make a soup, you can cook it on the stove until veggies are tender, then add milk and heat to serving temperature.




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