Granny never seemed to understand that this was foil we were talking about, and I didn’t have x-ray vision. It just looked like little packets of foil, to me. Nobody was happier than I was the first time she brought home clear plastic wrap!

After she assembled all of the necessary foil packets, she would make soup. Glorious soup! She made everything from borscht to tomato soup, and everything in-between. One of my favorites was a potato soup very similar to this recipe. She also added butter (real butter, not margarine) to her potato soup. I can’t even begin to imagine how excited she would have been to be able to use a slow cooker!

INGREDIENTS

6 cups russet potatoes peeled and diced potatoes (I used 4 extra-large potatoes)

1 leek, sliced

2 carrots, sliced

2 celery stalks, sliced

1 small white onion, diced

1 Tbsp. dried parsley

¼ tsp. pepper

4 chicken bouillon cubes

⅓ cup salted butter

1 (14-oz.) can evaporated milk

5 cups water

Salt to taste (I added ½ tsp. at the end of the cooking time)

Chives for serving

 

INSTRUCTIONS

 

Add everything but the salt and chives to the slow cooker and stir.

Cover and cook on LOW for 9 hours, without opening the lid during the cooking time.

Stir and enjoy!

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Quick Tip:  Many of you prefer to use “chicken base” instead of chicken bouillon. You should use 1 tsp. of chicken base for every cup of liquid you are trying to flavor with it. Since this recipe calls for 5 cups of water, you should use 5 tsp. of chicken base, if you decide to use it.

Recipe and image courtesy of Sarah at The Magical Slow Cooker