Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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6 cups potato, cubed and peeled

5 cups water

2 cups onion, chopped

1/2 cup celery, chopped

1/2 cup carrot, thinly sliced

1/4 cup butter or margarine

4 teaspoons chicken bouillon granules

2 teaspoons salt

1/4 teaspoon pepper

1 can 12 oz evaporated milk

3 tablespoons fresh parsley, chopped

snipped chives, optional

Instructions: In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30-60 minutes longer or until heated through. Garnish with chives if desired.

Staging:

Variations:

Background: Note: Nutritional Analysis: One 1-cup serving (prepared with margarine) equals 190 calories, 827 mg sodium, 12 mg cholesterol, 26 gm carbohydrate, 5 gm protein, 7 gm fat. DIABETIC EXCHANGES: 1-1/2 starch, 1-1/2 fat, 1 vegetable

Serves: 8

Food Exchanges: