CROCK POT POTATO SOUP 4 c. peeled, diced potatoes 2 c. peeled, diced carrots 1/2 c. diced onion Chicken bouillon cubes Water 1 can evaporated milk Place vegetables in Crockpot. Dissolve bouillon in hot water (about 4 cups water and 4 bouillon cubes). Cover vegetables with bouillon. Cover and cook on low 8 hours. Before serving, add 1 can evaporated milk. Individual servings may be garnished with a small amount of butter and a sprig of fresh parsley. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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