No-Fuss Potato Soup (recipe)

I am a potato soup snob. Actually, I’m a soup snob, period. My Momma was the best soup maker there was, bar none. It didn’t matter what it was, hers was the best. Add that to the fact that my family were potato farmers, and well…I’m a harsh critic when it comes to potato soup. Most potato soup reminds me of malt-o-meal {insert shudder}. I’ve even made some that looks like malt-o-meal (insert shudder again), and am very skeptical when looking for new recipes.

But I finally found one that was actually more like soup with potatoes in it and I LOVE it. I’m still looking for the pic I took of it this week, so hold tight and enjoy!

Love, peace, and pie ~
MMb

No-Fuss Potato Soup
Fix-It and Forget-It Cookbook
Makes 8-10 Servings

 

Ingredients:

6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup margarine, OR butter
4 tsp. chicken bouillon granules
2 tsp. salt
1/4 tsp. pepper
12-oz. can evaporated milk
3 Tbsp. chopped fresh parsley
8 oz. cheddar, or Colby, cheese, shredded

Directions:

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on high 7-8 hours, or until vegetables are tender>
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Variations:

1. For added flavor, stir in 3 slices bacon, browned until crisp, and crumbled.
2. Top individual servings with chopped chives.

Notes:

1. I put this on to cook overnight so I could taste test it before heading out for work. I gave it enough time to cool down before putting it in the fridge. I am a nervous nelly when it comes to leaving stuff in the crock-pot during the day because I never know when I will be home.

2. I didn’t put the cheese in the whole thing – instead on individual servings when heating up.

3. Do not, ever, no matter how far back on the counter you THINK you left the bag of cheese, leave the bag of cheese. The dog had a nice little treat while I stepped out of the kitchen.

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