September 27, 2002, Newsletter Issue #71: Fall Flavors
Tip of the Week
Served this as a starter; with Quiche Lorraine and Salad.
* Exported from MasterCook *
Country Crock-Pot Potato Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : **Posted to RecipeLu Cream Soups
Tried
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 whole potatoes -- peeled and cubed
2 whole onions -- chopped
1 whole carrot -- sliced
1 stalk celery -- chopped
4 cups water
2 whole bouillon cubes, crumbled
13 ounces lowfat evaporated milk
1 dash white pepper
1 teaspoon cornstarch
1 teaspoon flour
2 teaspoons salt
1 Tablespoon Parsley flakes
2 Tablespoons butter
Put all the ingredients except milk, flour and cornstarch in the slow-cooker.
Cover and cook on low for 8-10 hours. Combine milk, flour and cornstarch, and increase temperature to high before adding during the last hour of cooking to the soup.
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