No-Fuss Potato Soup

Lunch

For a busy-day supper, my family loves to have big steaming, delicious bowls of this soup, along with fresh bread from our bread machine.

Average Rating: 4.418604

TOTAL TIME: Prep: 15 min. Cook: 7-1/2 hours
YIELD: 10 servings (about 3 quarts).

Ingredients

6 cups cubed peeled potatoes
5 cups water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter, cubed
4 teaspoons chicken bouillon granules or 2 vegetable bouillon cubes
2 teaspoons salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
3 tablespoons minced fresh parsley
Minced chives, optional

Instructions

1. In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender.
2. Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.

Nutrition Facts

1 cup: 190 calories, 7g fat (0 saturated fat), 12mg cholesterol, 827mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 5g protein.
Diabetic Exchanges:
1-1/2 starch, 1-1/2 fat, 1 vegetable.