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: